Recipes
Hummingbird Cake With Cream Cheese Frosting
yield:
Ingredients:
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 1 1/4 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 can (8oz) crushed pineapple, well drained
- 1 cup chopped pecans
- 2 cups chopped firm ripe banana
Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1 cup butter, room temperature
- 2 pounds confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 1 cup chopped pecans
- Dried banana chips for optional garnish
Instructions:
Cake:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla. Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans. Garnish with banana chips.
Note:
This recipe comes by way http://www.southernfood.about.com/
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