Hummingbird Cake

So I guess it’s back to Winter again in Ottawa, even though it is technically Spring. Easter is one of my favourite times of the year. I love cooking a big Easter dinner for everyone. This year I was invited out to dinner so I decided to bring dessert. I wanted to try a new recipe so I opted for some southern comfort food and chose a Hummingbird Cake. This cake is full of flavour and excellent forĀ  a Spring picnic or Summer BBQ. I was really pleased with how it turned out and everyone at the dinner loved it!

Here’s how to make it

Ingredients

  • 1.5 cups all purpose flour
  • 1 cup sugar
  • A few pinches of salt
  • 1/2 teaspoon baking power
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (if you want more of a cinnamon flavour add a full teaspoon)
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 1 cup of chopped pecans (divided)
  • 1 cup of ripe banana (mashed)
  • 1/2 can crushed pineapple (undrained)
  • 1/2 cup butter
  • 3 cups powered sugar
  • 1 teaspoon vanilla extract
  • 1 packageĀ  of Philadelphia Cream cheese

Instructions

Heat it up and prep the pans

  • Preheat your oven to 350 degrees and grease and flour 2 9-inche round cake pans

Mix the dry ingredients

  • In a large bowl combine the flour, 1 cup of sugar, salt, baking powder, baking soda and cinnamon

Add the wet ingredients

  • Add in vegetable oil, vanila extract and eggs. Stir until the dry ingredients are moist

Bring in the tropics

  • Stir in the banana, pineapple and 1/2 cup of pecans until evenly mixed

Bake it!

  • Divide the batter between the 2 cake pans and place in the oven for 25 minutes or until wooden toothpick inserted in centre comes out clean. Let the cakes cool in the pans for 10 mins and them move them to wire racks to cool.

Ice ice baby

  • To make the cream cheese frosting: beat the butter with an electric mixer until softened and add powdered sugar gradually.
  • Add vanilla extract and salt and mix until smooth
  • Turn your mixer setting to Medium and add the cream cheese in 1 piece at a time. Mix until all the cream cheese has been incorporated.
  • Once the cakes have cooled spread the frosting between the layers of cake and cover the top and sides of the cake. Sprinkle the other half of the chopped pecans over the top of the cake

ENJOY!

 

 

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