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Hummingbird Cake

For the cake3 cups flour
1 cup white sugar
1 cup brown sugar
½ tsp salt
1 tsp baking soda
1½ tsp baking powder
3 eggs
1 cup canola oil
1 cup crushed pineapple
1 cup roughly chopped toasted pecans (Toast pecans for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping)
3 medium size bananas, ripe but firm NOT MUSHY (cut in quarters lengthways and cubed)
2 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla extract
1 tsp butterscotch flavoring (optional)
For the Cream Cheese Frosting1 cup cream cheese
½ cup butter
½ cup shortening
2 tsp vanilla extract
8 cups icing sugar
2-4 tbsp milk

For the cakePreheat oven to 350°. Grease two 8 or 9 inch round cake pans and line bottoms with parchment paper. Grease the paper as well and dust the pans lightly with flour.
Sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Mix the sugars, eggs, vanilla, butterscotch flavouring and oil until light and fluffy. Stir in the crushed pineapple. Fold in the dry ingredients until not quite completely mixed. Finally fold in the chopped nuts and chopped bananas.
Divide equally between the 2 prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Turn out of pans and cool completely on a wire rack before frosting with cream cheese icing.
To Make the cream cheese frosting
Combine all ingredients together and beat until smooth. Add only enough milk to bring the icing to a creamy spreadable consistency.
Like carrot cake, because of the frosting, this cake should be stored in the refrigerator. I like to take it out a half hour or so before serving to let the frosting soften a little.

Source recipes -Here-

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