Tuesday, December 30, 2008

Hummingbird Cake



I don't know how a "Hummingbird Cake" got it's name. It is a southern recipe many cooks make in three layers with a wonderful cream cheese frosting. My mom baked it in a Bundt pan with a cream cheese frosting. I could not find her recipe so I found a couple of Bundt cake versions online and combined them to make this recipe. I baked this cake on Christmas Eve.
Hummingbird Cake Recipe
2 cups all purpose flour
2 cups sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
3 large eggs, beaten
1 1/4 cups salad oil
1 1/2 tsp. vanilla
1 can (8 oz.) crushed pineapple, with juice
2 cups chopped bananas
1 cup finely chopped pecans
Sift together dry ingredients into a large bowl. Add eggs and oil, stirring with dry ingredients until moistened. (Do not use an electric beater.) Stir in vanilla, finely chopped pecans, pineapple and vanilla. Spoon batter into a greased and floured Bundt pan. Bake in a pre-heated 350 degree oven for 1 hour to 1 hour and 10 minutes until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake and remove from the pan. Cool completely.
Option One:
Glaze
In a small bowl combine 1 Tbsp. melted butter, with 1 cup sifted powdered sugar. Add enough pineapple juice to make glaze of drizzling consistency. Drizzle the glaze over the cooled cake. Can substitute rum for the pineapple juice.
Option Two:
Traditional Cream Cheese Frosting
8 oz. cream cheese, 1 box powdered sugar, 1 stick butter, 1 tsp vanilla
Mix all together and put on cooled cake.
We enjoyed this cake with many cups of Darjeeling tea.
 

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