Monday, April 19, 2010

The Sweet Treat That Never Stops Flying

This week I have a recipe for Hummingbird Cake to offer you from The Joy of Baking website. I'd never heard of this delightful cake until I had a slice at The Grit. To me, it's like a banana bread cake with the added notes of pineapple and roasted pecans. Because this is not the sweetest cake, a cream cheese frosting adds the perfect touch even for non-frosting lovers. 

Hummingbird Cake Recipe

1 cup pecans, roasted and finely chopped
3 cups flour (A Tip: Never scoop directly from the flour bag with a measuring cup because the amount will be packed tighter and yield more flour than if you spoon flour from the bag into a measuring cup)
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 large eggs
3/4 cup canola oil
1 1/2 tsp. vanilla extract
8 oz. can crushed pineapple, do not drain
4 medium-sized ripe bananas, mashed
                    2 cups of Confectioners Sugar
                    8 oz. cream cheese at room temperature 
                    1 stick of butter, softened 
                    1 tsp. vanilla. extract
                     1/2 cups pecans, roasted and finely chopped

I attempted to draw a hummingbird sipping nectar from a flower with my pecans...

1 comment:

  1. Hummingbird cake has always been one of the few cakes I like. The recipe I've made uses a yellow box cake mix, but this one sounds much better. Can't wait to make this.