How was your weekend? I hope that you enjoyed it. I had a fabulous weekend visiting family in Chicago: we baked, and ate and shopped, watched movies, read, baked some more, went for walks and visited friends.
One of the things we made was Hummingbird Cake and cupcakes, are you a fan? Hummingbird cake for those of you not familiar is very popular in the South and was originally published in the February, 1978 issue of Southern Living Magazine. This delicious cake is it is basically a banana cake with the addition of crushed pineapple and a few spices.
From Southern Living 1978
3 cups all-purpose flour
2 cups of sugar
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1-1/2 cups vegetable oil
3 large eggs beaten, room temperature
1-1/2 tsp. Nielsen-Massey vanilla
2 cups RIPE mashed bananas
1 cup crushed pineapple, undrained
1/2 cup chopped pecans
Preheat oven to 350ºF. Grease and flour 3-9" pans. Line bottom on pans with parchment paper.
Mix together the dry ingredients. Add oil and eggs, stirring until dry ingredients are moist. Add vanilla, bananas, and pineapple, and pecans stir until combined. DO NOT OVER MIX.
Pour batter into pans and bake 25-35 minutes. Let cool 10 minutes and remove from pans to cool on wire racks.
Frost with Cream Cheese Icing and garnish with coarsely chopped pecans.
Cream Cheese Frosting:
2 8 oz packages of softened cream cheese
1 cup of softened butter
32 oz powdered sugar
2 tsp of vanilla
2 tablespoons of heavy whipping cream
Cream together cream cheese and butter until light and fluffy. Add powdered sugar and beat on low, add heavy whipping cream until the frosting is spreading consistency. Add more whipping cream if necessary.
This cake is scrumptious! It is moist, with a hint of spice, the tang of pineapple and the sweetness of bananas and the cream cheese frosting. If you like banana cake or carrot cake I think you will enjoy this cake.