Hummingbird Cake with Pecan-Cream Cheese Frosting

By Hklbrries

If you want to skip the frosting, simply spread the layers with sweetened whipped cream.


"Whip up some of the offerings from two new cookbooks and you'll be transported south of the Mason-Dixon Line faster than you can say 'whippersnapper.'

Chronicle Books has come out with 'Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations' by Denise Gee, to go along with 'Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations' by Nancie McDermott.

So, get cooking. Grab a rocking chair, put it on the front porch and serve up a big batch of southern hospitality."

Ingredients

• Hummingbird Cake:
• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3 eggs, slightly beaten
• 3/4 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 1 (8-ounce) can crushed pineapple (do not drain)
• 2 cups mashed ripe bananas
• 1 cup finely chopped pecans
• Pecan-Cream Cheese Frosting:
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 (16-ounce box) confectioners sugar
• 1 tsp vanilla extract
• 1/2 cup finely chopped pecans

Details

Servings 16

Preparation

Step 1

Cake: Heat oven to 350 F. Grease and flour three 8-inch or two 9-inch round cake pans and set aside.

Combine the flour, sugar, cinnamon, baking soda and salt in a large bowl and use a fork to mix well.

With a large wooden spoon, mix in the beaten eggs, oil, vanilla, pineapple, bananas and pecans. Mix well, stirring gently, just enough to blend into a thick batter.

Divide batter evenly among cake pans and bake for 20 to 25 minutes, until the cakes are nicely browned and pulling away from the sides of the pans.

Cool the cakes in the pans on wire racks or folded kitchen towels for about 15 minutes. Turn out the cakes onto wire racks or plates. Turn layers top side up and cool completely.

To finish the cake, place one layer, top side down, on a cake stand or a serving plate, and spread frosting on the top. Place the second layer, top side up, on the frosting. Frost the sides and then the top. Refrigerate the cake for 30 minutes or so, to help the icing set.

Frosting: Combine cream cheese and butter with a mixer at low speed in a medium bowl. Add confectioners sugar and vanilla and beat until the frosting is fluffy and smooth, stopping once or twice to scrape down the bowl and blend everything thoroughly. Add the pecans, stir well.

Nutrition Information:
Per serving
580 calories
27 g fat (7 g saturated, 41 percent fat calories)
6 g protein
80 g carbohydrate
2 g fiber
75 mg cholesterol
210 mg sodium