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Hummingbird Cake
Ingredients
- Butter Butter Butter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 2 cups sugar
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 8 ounce) crushed pineapple, with juice
- 2 cups bananas
- 1 cup chopped pecans
- 1 pound cream cheese
- 1 cup unsalted butter
- 2 pounds powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Cointreau
- 1 cup pecans
- Edible flowers Edible flowers Edible flowers
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Instructions
- Place the oven rack in the center. Butter and flour three 9-inch round cake pans.
- In a large bowl, vigorously whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).
- In a separate bowl, whisk the canola oil, sugar, and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).
- Using a wooden spoon or spatula, fold the wet ingredients into the dry ingredients until just combined (do not over-mix).
- Pour the batter into the three prepared cake pans, taking care to divide evenly. Bake for 20 to 25 minutes, or until a toothpick or skewer inserted in the center comes out clean.
- Cool the cakes in the pans on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.
- Beat the softened butter and cream cheese in a large bowl with an electric mixer. With the mixer on low speed, add the powdered sugar in small amounts until all is incorporated, then add the Cointreau and vanilla and beat until the frosting is light and fluffy.,Note: Do not add the powdered sugar while the mixer is set on high speed, or you will create a snowy mess of sugar all over your kitchen. (Please do not ask me how I know this.)
- Place one layer, top down, on a large plate or cake stand (this creates a smooth surface on the top and results in a more level cake). Spread frosting evenly over the first layer, then repeat with the second and third layers, then frost the sides.
- Sprinkle the top completely with the remaining cup of chopped pecans (toasted or un-toasted). Alternatively, press the chopped pecans onto the sides of the cake and leave the top simply frosted.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
