Hummingbird Cake and C C Frosting - KA

By mariannefeldman

http://www.kingarthurflour.com/recipes/hummingbird-cake-recipe

Ingredients

• Frosting:
• 1 1/2 cups dried pineapple, in 1/4" dice, optional
• 1/4 cup rum or pineapple juice, optional; for soaking dried pineapple
• 1 1/2 cups diced pecans, divided - 1 cup for cake, 1/2 cup for frosting
• 4 large eggs
• 3/4 cup vegetable oil
• 1 3/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 cups mashed ripe bananas, about 4 to 5 medium-large bananas
• 3 1/2 cups King Arthur Unbleached Self-Rising Flour
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground allspice or ground cloves
• 20-ounce can crushed pineapple, drained; reserve some of the juice for the frosting
• 1 1/2 cups sweetened shredded coconut, optional
• xxxx
• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 2 cups (two 8-ounce packages) cream cheese, at room temperature
• pinch of salt
• 3 cups confectioners' sugar, sifted
• 1/4 teaspoon xanthan gum; optional, helps to thicken the frosting
• 2 teaspoons to 2 tablespoons pineapple juice, enough to make frosting spreadable
• xxxx
• in grams:
• cake
• 213 g dried pineapple, in 1/4" dice, optional
• 57 g rum or pineapple juice, optional; for soaking dried pineapple
• 159 g diced pecans, divided
• 4 large eggs
• 149 g vegetable oil
• 347 g granulated sugar
• 2 teaspoons vanilla extract
• 680 g mashed ripe bananas, about 4 to 5 medium-large bananas
• 397 g King Arthur Unbleached Self-Rising Flour
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground allspice or ground cloves
• 567g can crushed pineapple, drained; reserve some of the juice for the frosting
• 128 g sweetened shredded coconut, optional
• ...
• frosting
• 113 g unsalted butter, room temperature
• 454 g cream cheese, at room temperature
• pinch of salt
• 340 g confectioners' sugar, sifted
• 1/4 teaspoon xanthan gum; optional, helps to thicken the frosting
• up to 28g pineapple juice, enough to make frosting spreadable

Preparation

Step 1

1) If you're using dried pineapple, soak it in 1/4 cup rum or pineapple juice for a few hours. Or place it in a microwave-safe dish, toss with the rum or juice, cover the dish, microwave for a minute or so, and then leave covered to cool and absorb the liquid while assembling the remaining ingredients.
2) Preheat the oven to 350°F. Sprinkle the chopped pecans on a baking sheet, and toast for about 10 minutes, until lightly browned. Remove from the oven to cool. Set aside about 1/2 cup nuts to decorate the cake. Grease and flour three 9" round pans for the cake.
3) To make the cake: Beat the eggs, oil, sugar, and vanilla in a large mixing bowl until foamy, about 2 minutes at medium-high speed. Add the mashed bananas.
4) In a separate bowl, whisk together the flour and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
5) Stir in the drained pineapple and 1 cup of the toasted pecans.
6) Add the coconut and dried pineapple (with any remaining rum), if you're using them. Spoon the batter into the prepared pans, spreading it to the edges.
7) Bake the cakes for 32 to 38 minutes, until they're golden brown, and a cake tester inserted into the center of one comes out clean.
8) Remove the cakes from the oven, run a thin spatula around the edges of the pans, cool for 15 minutes, then turn out onto a cooling rack. Cool completely before frosting.
xxxx
For cupcakes:
Fill abt 3/4 full, makes 32
Bake for 25 - 30 mins or til golden & toothpick comes out clean
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9) To make the frosting: Combine the butter, cream cheese, and salt in a medium-sized bowl, and beat together until light and fluffy.
10) If you're using the xanthan gum, sift it with the confectioners' sugar.
11) Add the sugar/xanthan gum gradually, beating well.
12) Beat in the pineapple juice a little at a time, until the frosting is the correct consistency for spreading. Use only a teaspoon or so if you're not using the xanthan gum; up to 2 tablespoons, if you are. Remember, it will firm a bit more when chilled.
13) Place one cake layer on a serving plate. Use a heaping 1/2 cup frosting between each layer; frost the top and sides with the remainder. Sprinkle with toasted nuts, and refrigerate until ready to serve. Refrigerate any leftovers.
Yield: one layer cake, 12 to 16 servings.