Hummingbird Cake

A coworker brought this delightful, fruit cake into a work potluck, and I just loved it.  So I asked for the recipe and sat on it for about 4 months.  As much as I love baking cakes, I really try to avoid eating them… but then in January we had a convergence of Birthdays, and a special guest preacher for RIC Sunday so I figured it was a good time to bake!27021784_10159919485455181_5242131272946260909_o

Wikipedia says that the hummingbird cake was created in Jamaica and is named for it’s national bird.  I have edited the recipe that I used to reflect some changes that I made.  For instance, I cannot even enjoy super sweet cream cheese frosting, so I cut the sugar in that recipe in half.  This recipe is often made with pecans, but I had walnuts so I used those.  Do not use a mixer for this recipe.

Mash together:

  • 2 cups sugar
  • 3 large eggs, beaten
  • 2 sticks margarine, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups chopped bananas (about 4 bananas)

In a separate bowl, mix:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon

Now take both bowls, and mix them together, folding in

  • 1 cup chopped pecans

I chose to bake three layers, using spring form pans.  Bake for about 30 minutes, until a toothpick comes out clean.

Once the layers are done, allow them to cool fully before frosting.

I made the frosting as follows, and it was more than I needed.  It’s much easier to do with a mixer, so if you don’t have a mixer you may just want to buy frosting.

  • 3 (8 oz) Packages of cream cheese
  • 2 sticks of butter
  • 1 tablespoon vanilla
  • 1 pound of confectioners sugar

Allow the cream cheese and butter to soften.  I usually just unwrap it and put it in the mixing bowl for about 2 hours.  Once soft and just before you are ready to frost the cake, mix in the confectioners sugar and then mix on high for about two minutes.

I put the frosting on kinda thick between the layers and on top, and scraped it for the “naked” look on the sides.  Extra frosting is in the refrigerator so I guess I’ll have to bake another cake later this week!

Another important tip:  Don’t cut a round cake like a pie.  Cut it like a grid, and remove the pieces as you cut.  Here is a handy guide!

 

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