Hummingbird cake

Hummingbird cake -

I made my mother cake on Sunday afternoon. Hummingbird cake and it was so good.

This cake is fundamentally sound. At least in my mind, it is.

I mean bananas, pineapple and nuts.

It's like dieting.

Okay, maybe not so much. Especially with the generous amount of cream cheese frosting I slathered on it.

When I was a child, I would have jumped cake like that rather than putting something non-chocolate in my mouth.

Yeah, would not be affected. Or I would have chosen all nuts. Pecans and pineapple were not on the list of approved foods.

But my mother likes. I thought it would be a great cake to make for her.

chopped and toasted pecans. Yum. I am glad that I can say that now.

The cake is super easy to throw together, too. You do not even need to leave your mixer for dough. A spoon will do.

The recipe makes a giant cake. Three 9-inch layers.

Level cake with a serrated knife to remove the tops of the mounds and make a more even cake and easier to frost.

This is something that I use that makes frosting cakes a little easier for me.

I bought this thing pottery wheel to place on my cakes. It is awesome. And heavy and runs fast and smooth.

And the interesting part is that you can easily lift the plate just next to the base.

Amaco No. 5 Wheel Pottery Decorating the metal is not polite, so some areas may have high or rough spot.

removable base, it is easy to hold in the air and see things at eye level.

I got a plastic tray for cake decorating, but I do not like that so much. It feels better in my hands. But that is probably because it is on the small side. The plate is only 7 inches in diameter, but was perfect for this 9-inch cake.

Spin and spread.

I tried to go for my whole cake is so messy it look beautiful.

I think I have to practice more.

But it will. It's what's inside that counts ... And my mother liked.

hope you will too.

Hummingbird cake

Serves 1 9-inch three cake layers

Print recipe

Ingredients

• CAKE
• 3 cups all purpose flour
• 1 tablespoon coffee of baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1 teaspoon cinnamon
• 3 lightly beaten eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla

• 8 ounces box crushed pineapple, liquid included
• 2 cups chopped ripe bananas
• 2 cups chopped pecans and roasted
• GLAZE
• 16 oz cream cheese
• 1 cup butter
• 2 teaspoons vanilla
• 32 oz. icing sugar

Instructions

1. To make the cake: Preheat oven to 350 degrees and grease and flour 3 9-inch cake pans.
2. Prepare toasted pecans. Chop the pecans into small pieces and place on a baking sheet lined with parchment. Bake for 5 minutes and keeping an eye on them so they do not burn. Set aside to cool.
3. Whisk together flour, soda, salt, sugar and cinnamon in a large bowl.
4. Add lightly beaten eggs, oil and vanilla to dry ingredients and stir until combined.
5. Add crushed pineapple and cut the bananas and stir until smooth. Finally stir in 1 cup chopped toasted pecans. Reserve remaining to sprinkle on top of the cake, if desired.
6. Spread batter evenly between cake pans and bake for 22-25 minutes or until an inserted toothpick comes out clean. Remove and let cool
7. For the icing :. In a mixer, beat butter and cream cheese until smooth and creamy. Add vanilla and beat until incorporated. With the mixer on low, slowly add the icing sugar a little at a time until incorporated. Scrape mixing bowl often
8. To assemble :. Level cakes gently with a large serrated knife to remove the high mounds. Place first layer cut side down and spread the frosting on top with an offset spatula. Continue with the remaining two layers and frost the sides. Store in a refrigerator

Source :. Adapted from Southern Living.com

Advertiser