Monday, June 27, 2011

Hummingbird Cake

This is a pecan, banana, pineapple cake that is very moist and dense. It is covered in tangy cream cheese frosting to off-set the sweetness of the cake. This recipe makes enough that you could bake it in a jelly roll pan as a sheet cake to serve more people. If you want to do that, double the frosting recipe.

Hummingbird Cake
3 c. flour
2 c. sugar
1 t. baking soda
1 t. salt
1 t. cinnamon
4 eggs
1 c. oil
2 t. vanilla
8 oz. can crushed pineapple
bunch of bananas mashed
1 c. chopped pecans
Mix the flour, sugar, baking soda, salt and cinnamon. With a wire wisk, add in the eggs, oil and vanilla. Then add in the pineapple, bananas and pecans. Just mix until fully combined. Pour into a 9 x 13 pan and bake for around 45 to 50 minutes until the middle is set. Frost with cream cheese frosting when cool.

Cream Cheese Frosting
8 oz. of cream cheese
1 stick of margarine
1 t. vanilla
1 box of powdered sugar
1/2 c. pecans
Beat the cream cheese and the margarine. Then beat in the vanilla and the powdered sugar. Stir in the pecans then frost the cake.

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