charisstoma (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
charisstoma) wrote2016-01-21 02:44 pm
charisstoma) wrote2016-01-21 02:44 pm
Entry tags:
Hummingbird Cake
Hummingbird Cake
Ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
11/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
Preparation
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
Icing
2 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce) package powdered sugar, sifted
2 teaspoon vanilla extract
1/2 cup chopped pecans
Preparation
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high, and beat 1 to 2 minutes or until fluffy.
Ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
11/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
Preparation
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
Icing
2 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce) package powdered sugar, sifted
2 teaspoon vanilla extract
1/2 cup chopped pecans
Preparation
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high, and beat 1 to 2 minutes or until fluffy.