A Hummingbird Cake

Hummingbird Cake

A fairly new, since 1978, southern classic, The Hummingbird Bird cake was the cake that I chose to make for Angela’s bridal shower.  Why, because it looked so yummy but really, the hummingbird is a message of hope, joy, and enjoyment of life and that is what I wanted for Angela on this day.   A day to celebrate her upcoming wedding and marriage to my son!  I wanted her to feel loved and well thought of!  This cake is amazing!  It has all of the ingredients that I love from pineapple, to bananas, to cream cheese, and pecans.  To me, this cake is all about hospitality and celebrations!  Baking cakes when you are not really a baker lends itself to a great deal of learning.  I learned the most powerful of lessons and the greatest baking tip since my cake baking journey began over a year ago….when making a cream cheese frosting, add the confectioner’s sugar a little at the time, assuring that you achieve the perfect balance of sweetness.  I found that I prefer more of a cream cheese taste with this cake than a sweet taste!  A delicious and simple recipe.  I discovered it on ahintofhoney.com.

Ingredients:

For the Cake:

3   cups all-purpose flour

2   cups sugar (I always use organic cane sugar)

1   teaspoon baking soda

1   teaspoon ground cinnamon

3   eggs, beaten

1 1/2   cups canola oil (I used vegetable oil)

1 1/2   teaspoons pure vanilla extract

1   8 oz can crushed pineapple, undrained

2   cups pecans, toasted, chopped, and divided

2   very ripe bananas, mashed (I always have frozen ripe bananas in the freezer, so that is what I used)

 

For The Frosting:

2   8 oz packages of cream cheese, room temperature

1   cup (2 sticks) salted butter, room temperature

2   teaspoons pure vanilla extract

1 – 2   lbs confectioner’s sugar

 

Preparing:

For The Cake:

Grease and flour three 9″ cake pans.

Whisk together the flour, sugar, baking soda, and cinnamon.

Add the eggs, canola oil, and vanilla, combining until just moistened.

Stir in the pineapple, bananas, and 1 cup of pecans.  Mix well.

Divide evenly between the three cake pans and bake at 350 degrees for 20 – 30 minutes or until a cake tester, when inserted, comes out clean.

Let cool a bit before turning them out onto a cooling rack.  Let cool completely before frosting.

 

For The Frosting:

Cream together the cream cheese and butter.

Add vanilla extract and confectioner’s sugar a bit at the time until desired sweetness is achieved.

Frost your cake, adding the remaining pecans to the top and sides of your frosted cake. Enjoy!

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