Sunday, June 19, 2011
It is Father's Day and there are no kids, so it falls to me to treat Lee. Unlike me he hates eating in bed!!! What's up with THAT!
While reading a book I have since forgotten, the author talked about a Hummingbird Cake. I had never heard of one. I Googled it and found a recipe from
Southern Living. The article said that it was their most requested recipe, so here it is.
3 cups all purpose flour.
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 tsp vanilla
1 (8 oz.) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Preheat oven to 350. Spray Pam in 3 9-inch round cake pans.
Combine first 5 ingredients in a large bowl.
Add eggs and oil. Don't beat, just until moistened.
Stir in vanilla, pineapple, pecans and bananas.
Pour into 3 prepared pans. I used a 1 cup measure to try to keep the layers even.
Bake for 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes and then turn out onto wire racks. Cool completely.
Meanwhile, make the frosting.
Cream Cheese Frosting
1 8 oz package cream cheese, softened
1/2 cup butter ( one stick)
1 16 oz package powdered sugar
1 tsp vanilla
1/2 cup pecans, chopped
Beat butter and cream cheese in Kitchenaid until smooth. gradually add powdered sugar...do it slowly or you will be wearing the sugar and so will your kitchen. When it is light and fluffy, add in the vanilla
Spread the frosting between each layer and on top and on the sides of the cake. Sprinkle with the chopped pecans.
Store in the refrigerator.