Hummingbird Cake & CC Frosting - MS - S R Flour, Oil Not Butter
http://www.marthastewart.com/350178/hummingbird-cake
Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight.
see "Flours" or "Flour - Self Rising" for recipe self rising flour
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Ingredients
- Frosting:
- Nonstick vegetable spray
- All-purpose flour, for pans
- 3 cups self-rising flour
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup finely chopped pecans
- 2 very ripe large bananas, mashed
- 1 (8-ounce) can crushed pineapple, with juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs, beaten
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- 1 pound (1 box) confectioners' sugar
- 8 ounces cream cheese, room temperature
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk, or more if needed
- 1/2 cup finely chopped pecans
Preparation
Step 1
Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
How to Make Perfect Cakes
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Prepare the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.