Hummingbird Cake
Hummingbird Cake
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Chef's Note
“This recipe is posted by request. Looks darn good though!”
READY IN:40mins |
|
YIELD:1 three layer cake |
UNITS:US |
Ingredients Nutrition
- 2 1⁄2 cups flour
- 2 1⁄4 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon or 1 teaspoon garam masala
- 3 eggs, beaten
- 1 1⁄2 cups vegetable oil
- 1 1⁄2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 2 cups chopped, ripe bananas
Frosting
- 1⁄2 cup butter
- 1 (8 ounce) package cream cheese
- 1 teaspoon vanilla
- 3 3⁄4 cups powdered sugar
- milk (if needed)
- 1⁄2 cup pureed mango
Directions
- To make the cake-----------------------.
- Combine the dry ingredients in a large mixing bowl.
- Add the eggs and the oil, stirring well until the dry ingredients are moistened.
- Do not beat.
- Stir in the vanilla, crushed pineapple and bananas.
- Spoon the batter into 3 well-greased and floured 8-inch cake pans.
- Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
- Cool in pand for 10 minutes before turning out on to a wire cooling rack.
- To make the frosting----------------------.
- Beat together the butter, cream cheese and vanilla.
- Gradually beat in the powdered sugar, adding a little milk if necessary.
- Divide into two bowls and whip in puree to one of the bowls.
- Use the mango frosting to spread between the layers of cake.
- When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.
Hummingbird Cake