Hummingbird Cake is like carrot cake...very dense and moist. The moistness comes from pineapples and bananas. It is usually topped off by a delectable cream cheese frosting. Sound tasty? DIY chef Margie Potts is on deck to create this southern dish.
Q: My grandmother used to make a cake that had pineapples and bananas in it. Unfortunately, she's gone and so is the recipe. Can you help us restore a family favorite?A: I believe you’re talking about Hummingbird Cake...it's an old southern recipe and it's a favorite of my family and friends. Even better, it’s so easy to make! Let's get started! Hummingbird Cake Ingredients: 3 cups all purpose flour
2 cups granulated sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1 cup vegetable oil
1-1/2 tsp. vanilla
1 8 oz. can crushed pineapple in juice (don't drain)
2 cups sliced ripe bananas (about 3)
1 cup chopped pecans
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1 16 oz. pkg. confectioner's sugar, sifted
1 tsp. vanilla Steps: - First, some prep work...grease and flour three nine-inch cake pans. (Note:) To properly grease and flour, you can use light or dark pans, dark will make the cake brown more. I don't recommend using glass pans.
- Preheat oven to 350 degrees.
- Whisk together in a large bowl, three cups all-purpose flour, two cups granulated sugar, one teaspoon ground cinnamon, one teaspoon baking soda and 1/2 teaspoon salt. Set aside.
- Beat three eggs and add them to the dry mixture. Stir in one cup canola or vegetable oil. Mix it all together with a wood spoon or spatula until the dry ingredients are moistened. Do not use beaters.
- Add 1-1/2 teaspoon vanilla, an eight ounce can crushed pineapple, two cups sliced bananas and one cup chopped pecans to mixture.
- Once all mixed, divide the batter into three cake pans and bake for 25-30 minutes in a 350 degree oven. Make sure when you put the pans into the oven that they don't touch each other or the sides of the oven. Note: Baking requires the heat to flow evenly over and around the baked item, if the pans touch each other or the sides the cakes won’t bake evenly.
- To make sure the cakes are really done, insert a toothpick in the center, if it comes out clean the cake is done.
- Allow the cakes to cool for ten minutes in the pans, remove them from the pans and allow them to cool completely. While they’re cooling, make the cream cheese frosting.
- Using a mixer, combine an eight ounce package softened cream cheese and 1/2 cup butter. Beat until smooth.
- Add 16 ounce package confectioner's sugar and one teaspoon vanilla. Beat until light and fluffy.
- Spread the frosting on the cake layers.
- Garnish with chopped pecans or pecan halves if desired.
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