We are blessed to have woods on three sides of our property and have a wonderful variety of feathered friends. I thought this month would be a great time to make a Hummingbird Cake since our hummingbirds return to our feeders every April. We love to sit outside and watch these beautiful little birds.
I have seen this recipe for years and years in Southern Living magazines and many, many cookbooks; but have never made it before today. Southern Living says that the Hummingbird Cake is their most requested recipe. I mentioned that I was baking it this week to three friends and they all three said it was their favorite cake. My friend, Robbin, was actually baking one this week too!
I packed the finished cake in a cake holder and sent it with my husband on a men's retreat.
Southern Living, 1990 Recipe Edition
3 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 Cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 teaspoons vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 Cups mashed bananas
1 Cup chopped pecans
- Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
- Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Once the cake is completely cool, frost with cream cheese icing.
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
1 (16 oz.) package powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla
- Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.