A close cousin to the carrot cake, Hummingbird Cake is just as easy to make and features the standout flavour combination of pecan, banana and pineapple.
Course
Cake/Dessert
Cuisine
American
Keyword
carrot cake
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings16
Ingredients
For the cake
3cupsflour
1cupwhite sugar
1cupbrown sugar
½tspsalt
1tspbaking soda
1 1/2tspbaking powder
3eggs
1cupcanola oil
1cupdrained crushed pineapple
1cuproughly chopped toasted pecansToast pecans for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping
3medium size bananasripe but firm NOT MUSHY (cut in quarters lengthways and cubed)
2tspcinnamon
1tspnutmeg
2tspvanilla extract
1tspbutterscotch flavoringoptional
For the Cream Cheese Frosting
1cupcream cheese
½cupbutter
½cupshortening
2tspvanilla extract
8cupsicing sugar
2-4tbspmilk
Instructions
For the cake
Preheat oven to 350°. Grease two 8 or 9 inch round cake pans and line bottoms with parchment paper. Grease the paper as well and dust the pans lightly with flour.
Sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Mix the sugars, eggs, vanilla, butterscotch flavouring and oil until light and fluffy. Stir in the crushed pineapple. Fold in the dry ingredients until not quite completely mixed. Finally fold in the chopped nuts and chopped bananas.
Divide equally between the 2 prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Turn out of pans and cool completely on a wire rack before frosting with cream cheese icing.
To Make the cream cheese frosting
Combine all ingredients together and beat until smooth. Add only enough milk to bring the icing to a creamy spreadable consistency.
Like carrot cake, because of the frosting, this cake should be stored in the refrigerator. I like to take it out a half hour or so before serving to let the frosting soften a little.