Friday, July 29, 2011

Hummingbird Cake


My friend Jen makes some lovely birthday cakes considering the size of her toaster oven and the difficulty of finding various baking ingredients. However, when it was time to celebrate her birthday we couldn't have her making her own cake, for shame. So, I bucked up and accepted the challenge. I'd considered making her a cake with every fruit and vegetable available at my local mart as she alluded to the fact that she would like such a thing, however she also offered a bit of more focused direction and ended up with this Hummingbird Cake as seen on Ezra Pound Cake.


This makes enough for 3 layers - or two layers and some cupcakes, so it's a HUGE bit of batter, don't be scared.

Preheat oven to 350 F and grease your round cake pans. Combine 3 cups Flour, 2 cups of Sugar, 1 tsp. Baking Soda, 1tsp. Cinnamon and 1 tsp. Salt. Add 3 eggs, 1 1/2 c. Vegetable oil (I used combination of canola, olive and butter because I was low on all of them...), 1 1/2 tsp. Vanilla. Stir in 8 oz. un-drained crushed Pineapple, 1 c. chopped Pecans (optional) and 2 c. Mashed Bananas. Pour into greased pans and bake for 25-30 minutes.

Top with Cream Cheese Frosting or try out the Yogurt Frosting:

3 c. Powdered Sugar, 1/4 c. Butter (soft), 1 tsp. Vanilla and 6 oz. of Plain Yogurt - blended until smooth. Spread on the cake and top with slivered almonds or crushed pecans.

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