HUMMINGBIRD CAKE
It doesn't matter if you put your pecans in the icing, on the icing or press them into the sides. It's just good no matter what you do to it. In Australia they put mango pieces in it too.
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup pecans, toasted, and finely chopped
3 large eggs, lightly beaten
¾ cup vegetable oil
1½ teaspoons pure vanilla extract
1 8-ounce can crushed pineapple, un-drained
2 cups mashed ripe bananas
Pecan Cream Cheese Frosting:
8 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
2 teaspoon pure vanilla extract
4 cups confectioners’ (powdered) sugar
½ cup toasted pecans, finely chopped
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
In a large mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, and pecans; sift or whisk together to mix. Set aside.
In another large mixing bowl, combine eggs, vegetable oil, vanilla, pineapple, and bananas; whisk together to mix.
Add the egg and fruit mixture to the flour mixture and stir with a wooden spoon or rubber spatula until well mixed.
Bake:
Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Pecan Cream Cheese Frosting:
In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.
Cover cake and refrigerate until ready to serve. Refrigerate leftovers.
It doesn't matter if you put your pecans in the icing, on the icing or press them into the sides. It's just good no matter what you do to it. In Australia they put mango pieces in it too.
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup pecans, toasted, and finely chopped
3 large eggs, lightly beaten
¾ cup vegetable oil
1½ teaspoons pure vanilla extract
1 8-ounce can crushed pineapple, un-drained
2 cups mashed ripe bananas
Pecan Cream Cheese Frosting:
8 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
2 teaspoon pure vanilla extract
4 cups confectioners’ (powdered) sugar
½ cup toasted pecans, finely chopped
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
In a large mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, and pecans; sift or whisk together to mix. Set aside.
In another large mixing bowl, combine eggs, vegetable oil, vanilla, pineapple, and bananas; whisk together to mix.
Add the egg and fruit mixture to the flour mixture and stir with a wooden spoon or rubber spatula until well mixed.
Bake:
Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Pecan Cream Cheese Frosting:
In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.
Cover cake and refrigerate until ready to serve. Refrigerate leftovers.
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