One of Southern Livings best desserts since 1966 is the Hummingbird Cake. This recipe is simply amazing! While my first time varied from the recipe it still came out delicious! I used half of what was needed for the frosting so there was only enough to coat it. Which since I am not a big frosting person that made it perfect.[size=18]Hummingbird Cake[/size]For the cake:
? 3 Cups of flour
? 2 Cups of Sugar
? 1 Tablespoon of Salt
? 1 Teasepoon of baking soda
? 1 Teaspoon of cinnamon
? 3 large eggs, lightly beaten
? 1 ? vegetable oil
? 1 ? vanilla extract
? 4 ripe bananas, cut into pieces
? 1 can (8oz) crushed pineapple - undrained
? 1 cup chopped pecans (for cake)For the frosting:
? 1 cup chopped pecans (for garnishing)
? 2 bars (8oz) of cream cheese
? 2 sticks of butter
? 16 oz powdered sugar
? 2 Tablespoon of vanilla extract
Line three 9in cake pans with vegetable shortening and flour (makes it easier to remove the cake). Mix all the ingredients for for the cake and bake at 350? for 25-30 minutes. Let sit on the counter until they are cool.
Mix the cream cheese, butter, sugar, and vanilla for frosting. (I would recommend using a hand held whisk - (can be bought at walmart for like 8$!
). If you don't have one on hand let the cream cheese sit out while you make the cake. 20-30 minutes on the counter should make it softer to work with.
Once the cake has finished and you have whisked your frosting, place one layer of cake down on whatever will be holding the cake. Place down a cup work or so worth of the frosting on this layer. Place down your second layer and repeat the frosting. Place on the last layer then frosting your cake's top and sides, garnishing the top with the remaining pecans.