Hummingbird Cake

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Apr 4, 2013, 1:40:56 AM4/4/13
~ ANY thing in here is 'fair game' for deletion, inclusion,
substitution, etc.
~ Even though you might NOT think it 'necessary'; it is often in your
best interest to 'substitute' for 'healtier' ingredients when possible
(unless you simply 'must' have the _original_)..
Hummingbird Cake hpc
Most everyone has made this cake; its been around for a long time, a
real keeper.
~ Dry Ingredients ~
3 cups all-purpose flour
2 cups sugar
1 tsp ea: kosher salt, baking soda & ground cinnamon
1 cup chopped pecans
~ Wet Ingredients ~
3 eggs, room temp
1 cup vegetable oil
2 tsp vanilla extract
1 (8 oz) can crushed pineapple, do NOT drain
2 cups mashed bananas (abt 3 lg bananas)
~ Frosting ~
1 (8 oz) cream cheese, softened to room temp
4 Tbsp butter, softened
1 (16 oz) box powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans for top
Heat oven 350 ° F: lightly grease & flour 2 (9 ") cake pans; set
aside. In a lg bowl, whisk all dry ingredients; set aside. In a med
bowl, whisk eggs & oil. Add bananas, vanilla & pineapple; stir to mix
well. Add dry ingredients to wet ingredients; stir with a wooden spoon
or spatula until mixed well; do NOT 'over mix'. Pour into preped pans;
bake for 25-30 min OR until center tests done. Cool in pans for abt 5
min; turn out on wire racks to cool completely.
~ Frosting ~ Using a mixer, beat cheese, butter, vanilla & sugar until
light & fluffy. Spread on cooled cake; sprinkle pecans on top.

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