Happy Birthday to my wonderful husband! We are the same age for 3 weeks, then I become the older woman again. Eric is allergic to chocolate, so I thought this looked perfect for our family celebration. I saw it on the cover of Cooks Country.
Hummingbird cake is a banana pineapple spice cake from the United States. The cake has been a tradition in the South since the mid 19th century. The cake has three layers with pecans (or walnuts), mashed bananas, crushed pineapple and cream cheese frosting.
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, lightly beaten
2 tsp vanilla extract
1½ cups oil
8 oz can crushed pineapple, do not drain
2 cups bananas, mashed or about 3 – 4 large bananas
1 cup pecans or almonds/ walnuts chopped
cream cheese frosting (see recipe below)
Combine the flour, sugar, baking soda, salt, cinnamon.
Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened.
Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting.
Cream Cheese Frosting
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese, room temperature
2 – 3 cups of powdered sugar
1 tsp of vanilla extract
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate a cake or cupcakes.