There's a hummingbird that visits our patio every morning. It's attracted to the purple blooms of a hibiscus called Purple Showers.
After taking the nectar from those blossoms, it scoots out into the backyard and visits the sprawling lantana—one with orange and red blooms; the other with pink and yellow.
As I was watching it yesterday, the cute little bird reminded me of a cake my Mom would make.
Oh, my goodness, that cake was 3 layers of deliciousness with banana, pineapple, and pecans in the batter and frosted with old-fashioned cream cheese icing that melted in the mouth.
Why don't we make one today?
HUMMINGBIRD CAKE
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| Image by Veronika Andrews from Pixabay. |
Ingredients
- 3 cups AP flour, sifted then measured
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 1 1/2 cup vegetable oil
- 1 1/2 teaspoon pure vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4)
- 2 cups chopped pecans, divided into 1 cup each
Directions
- Preheat oven to 350°F (175°C). Use lower temp for dark pans.
- Prepare 3 9-inch cake pans, grease and flour the pans or spray with baking spray.
- Combine dry ingredients in a large bowl and whisk around. Add the eggs, oil, and vanilla and stir until moistened.
- Add pineapple, bananas, and 1 cup of the pecans. Mix well.
- Spoon the batter into the cake pans.
- Bake 25-30 minutes until a toothpick inserted in the center of each pan comes out clean.
- Cool in the pans about 10 minutes then remove onto a wire rack to cool completely.
- Make the frosting while the cakes cool.
OLD-FASHIONED CREAM CHEESE FROSTING
This recipe makes a big batch of frosting, enough to generously frost 3 layers so don't be shocked by the amount of powdered sugar it calls for. You can half the recipe and frost only between the layers and the top or more sparingly than the way my mother's generation did.
Ingredients
- 2 8-ounce packages of cream cheese, softened
- 2 sticks (1 cup) of butter, softened
- 32 ounces powdered sugar
- 2 teaspoons vanilla extract
- tiny pinch of salt
Directions
- In a large bowl and using an electric mixer, beat cream cheese and butter until smooth.
- Add the powdered sugar a little at a time so you don't have a cloud of powdered sugar flying out of the bowl. Beat in each addition until light and fluffly.
- Add vanila and a tiny pinch of salt and blend well.
- Frost the cooled cake however you've decided to do it.
- Sprinkle the remaining 1 cup of chopped pecans on the top of the cake and press into the sides.
- Serve to rave reviews.
TAKEAWAY TRUTH
This is what I call a "special occasion cake." I imagine your family will want you to make it more often than that.
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