Hummingbird Cake

From all-you magazine
Photo by Linda W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CAKE:

  • 3

    cups all purpose flour

  • 2

    cups sugar

  • 1

    cup pecans, toasted and finely chopped

  • 1

    tsp. finely grated lemon zest

  • 1

    tsp baking soda

  • 1

    tsp cinnamon

  • 1/2

    tsp salt

  • 1/8

    tsp pepper

  • 3

    large eggs, at room temperature, lightly beaten

  • 1

    cup vegetable oil

  • 18-oz can crushed pineapple packed in juice, un-drained

  • 2

    ripe bananas, chopped

  • Frosting

  • 2

    8- oz packages cream cheese, at room temperature

  • 16

    Tbsp. (2 sticks) unsalted butter, at room temperature

  • 3

    cups confectioners' sugar

  • 1/2 to 1

    cup pecans, toasted and chopped, optional

Directions

make cake: Preheat oven to 350°F . Generously grease and flour 2 9-inch round cake pans that are at-least 2 inches deep. Line pans with parchment, grease parchment. in a bowl, whisk flour, sugar, pecans, zest, baking soda, cinnamon, salt and pepper. In a separate bowl, beat eggs, oil and vanilla. Stir in fruit. Fold into flour mixture. Divide batter between pans. Bake, rotating pans halfway through, until cakes are golden and a toothpick inserted in center comes out clean, 40 to 45 minutes. let cakes cool in pans on a wire rack for 30 minute Run a pairing knife around inside edges of pans. Turn cakes onto rack to cool completely Make frosting: Beat cream cheese and butter with an electric mixer on high speed until light, 3 minutes. Scrape down sides and bottom of bowl. Reduce speed to low; beat in sugar, then vanilla assemble cake: using a serrated knife, slice cakes in half horizontally to make 4 layers. Place 1 cake layer, cut side up on a serving plate. Spread with a scant 1 cup frosting with final cake layer, bottom side. Spread remaining frosting over top and sides of cake. Sprinkle pecans on top and press into frosting on sides, if desired. Refrigerate until ready to serve.

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