Sunday, October 11, 2009

Qu'est-ce que c'est gateaux?: Hummingbird Cake Recipe

Wednesday was my honey's birthday so I made his favorite cake. This recipe is the same one Scott's grandfather used to make when Scott was a boy. His mother gave it to me and I'm going to share it with y'all because this is the most amazing cake in the world and it deserves to be eaten and celebrated:

Hummingbird Cake


3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana

Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioners' sugar
2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

This cake is so rich and delicious. I love it, but I usually only make it on Scott's birthday because it is so special.

Some folks like to put chopped pecans on top of the icing, but I hate the way that interferes with the creaminess of the frosting.

Also, Paula Deen has a version of this cake that is slightly different. My recipe makes a really dense cake. Paula uses Self-Rising flour and omits the baking soda. Everything else is exactly the same, though, including the quantity of the flour.
Her version makes a slightly lighter and fluffier cake that still tastes fantastic!

1 comment:

Dawn said...

Would love to have your feed back on this recipe if anyone tries it.