Hummingbird Cake



HUMMINGBIRD CAKE

I got the idea of making this cake from my MOM. Last Christmas, she made this cake and I practically ate the whole thing. I was the best cake I had ever tasted. So this year I decided I was going to try it on my own. I combined her recipe with other recipes I had found and a few additions of my own. True to form, I almost ate half of this cake alone. Luckily I let others taste it and got 2 cake orders shortly after. This cake is awesome. Something you definitely have to try.

Here's How I Made It. 

WHAT YOU'LL NEED

Nonstick baking spray ( Prefer PAM)

2 sticks (1 cup) butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1/3 cup buttermilk

4 medium mashed ripe bananas

One 8-ounce can crushed pineapple

Frosting, recipe follows

Optional garnishes: sweetened flaked coconut, chopped pecans

FROSTING:

2 sticks (1 cup) butter, softened

Two 8-ounce packages cream cheese, softened

2 cups confectioners' sugar

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each.

In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans (I usually use 3 cups for each prepared pan), one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts.

Frosting:

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.

If you take the time to make this cake, I know it will become a quick favorite in your households. Let me know what you think.

Until Next Recipe.

PEACE, LOVE AND BEST DISHES TO YOU ALL.