Hummingbird Cake: Preheat oven to 350 degrees F (180
degrees C). Butter, or spray with a non stick spray, two - 9 x 2
inch (23 x 5 cm) round cake pans and line the bottoms of the pans with parchment
Place the pecans on a baking
sheet and bake for about 8
minutes or until lightly browned and fragrant. Let cool and then chop finely.
In a large bowl whisk
together the flour, sugar, baking soda, salt, and ground cinnamon. Then stir in
the chopped pecans.
In another large bowl,
whisk together the eggs, oil, vanilla extract, pineapple, and mashed bananas. Add the wet ingredients to the flour mixture and stir
until combined. Evenly divide the batter between the two prepared pans and bake
for about 25
to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10
minutes invert the cakes onto the wire rack, remove the pans and parchment
paper, flip the cakes right side up, and then cool completely before frosting.
In the bowl of
mixer (or with a hand mixer), beat the butter and cream cheese, on medium-low
speed, until very smooth. Gradually add the sifted powdered
sugar and beat, on medium-low speed, until fully incorporated and smooth and
down the sides of the bowl as needed. Beat in
the vanilla extract and then beat (or stir) in the finely chopped pecans.
Place one cake on your serving platter. Spread with about a third of the
frosting. Gently place the other cake layer on top and spread the rest of the
frosting over the top and sides of the cake. Can garnish with pecan halves. If
not serving immediately, refrigerate the cake. Bring to room temperature before
Serves 14-16 people.
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Hummingbird Cake Recipe:
cup (100 grams) pecans
3 cups (390
2 cups (400
grams) granulated white
eggs, lightly beaten
cup (180 ml) safflower, vegetable, corn, or canola oil
1/2 teaspoons pure vanilla extract
1 - 8
ounce (227 grams) can crushed pineapple, do not drain
(400 grams) mashed ripe bananas (about 4 medium sized bananas)
(55 grams) butter, room temperature
8 ounces (227 grams)
cream cheese, room temperature
box (450 grams) (about 4 cups) confectioners sugar (powdered or icing), sifted
1 teaspoon (4
grams) pure vanilla extract
(50 grams) finely chopped pecans