Happy Birthday to me! Today is my birthday so of course I had to bake a cake. I have been thinking about making a hummingbird cake for a while, so I decided to give it a try. I've heard that hummingbird cakes are traditional southern cakes, so now that I live kind of in the South (Dallas) it seemed like a fitting choice. Oh, and it was pretty darn delicious too!
Whisk together the dry ingredients.
In a separate bowl, whisk the eggs, oil, and vanilla extract.
Chop the toasted pecans and bananas.
Stir the wet ingredients into the dry ingredients.
Fold in the pecans, banana, and crushed pineapple.
Divide the batter into the three pans.
Cool the baked cakes completely.
Whip up the frosting.
Fill the cake layers with frosting.
Add a crumb coat to the sides.
Frost and decorate!
Now try a slice...or two.
From America's Best Lost Recipes
INGREDIENTS - CAKE
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 (8-ounce) can crushed pineapple packed in juice
1 1/2 cups pecans, toasted and chopped, plus extra for garnishing, if desired
2 ripe bananas, peeled and chopped
INGREDIENTS - ICING
16 tablespoons (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch of salt
1. For the Cake - Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease and flour three 9-inch cake pans. Whisk the flour, granulated sugar, baking soda, salt, and cinnamon in a large bowl. Whisk the oil, eggs, and vanilla in a medium bowl, add to the flour mixture, and whisk until combined. Using a rubber spatula, fold in the pineapple (with the juice), pecans, and bananas. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating and switching the pan positions halfway through baking. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely, at least 30 minutes.
2. For the Icing - With an electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt. Refrigerate until ready to use.
3. Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting. Cover and refrigerate until ready to serve. The cake can be refrigerated for up to 3 days.