Hummingbird cake a good recipe for your Spring fever

Published 8:24 pm Tuesday, April 14, 2009

I got a call the other day from a customer wanting to make a Humingbird Cake.

I very rarely even think to make this cake, but when I do I really enjoy it.

Here is a recipe I hope you will enjoy.

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You will need the following:

3 cups all-purpose flour

2 cups granulated sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 eggs, beaten

1 and 1/4 cups vegetable oil

1 and 1/2 teaspoons vanilla extract

1 can (8oz) crushed pineapple, well drained

1 cup chopped pecans

2 cups chopped firm ripe banana

Cream Cheese Frosting:

16 ounces cream cheese, softened

1 cup butter, room temperature

2 pounds confectioners’ sugar

2 teaspoons vanilla extract

1/2 to 1 cup chopped pecans

Preheat oven to 350°.

Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and one cup pecans. Stir in the bananas. Spoon the batter into three well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack.

For the frosting, combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all three layers, stack and then frost sides. Sprinkle top evenly with the half to one cup chopped pecans.

You can also make the cake with a caramel frosting, too.

3 eggs, lightly beaten

3 cups all-purpose flour

2 cups sugar

1 Tbsp. baking powder

1 tsp. salt

1/4 tsp. ground cloves

2 cups mashed bananas (5 medium)

1 cup cooking oil

1 and 1/2 tsp. vanilla

2 cups peeled, shredded uncooked sweet potatoes (about 1/2 lb.)

1 8-oz. can crushed pineapple (juice pack), drained

Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside. In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.

Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes.

Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1-1/4 cups frosting. Stack and frost remaining layers. Makes 16 servings.

Caramel Butter Frosting: In large saucepan melt 1 cup butter; add two cups packed brown sugar. Bring to boiling over medium heat; stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in half cup milk until smooth. Whisk in six cups powdered sugar until smooth. Use quickly.

Jennifer Whaley is chef and owner of Lemon Grass in Demopolis.