Hummingbird Cake
- 3 1/2 cups all-purpose flour, plus more for the pans
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon grated nutmeg
- 1 cup canola or other mild vegetable oil, plus more for the pans
- 3 large eggs, lightly beaten
- 2 cups mashed ripe bananas (about 4)
- 1 8-ounce can (1 cup) crushed pineapple packed in juice, undrained
- 1 tablespoon vanilla extract
- 1 cup chopped pecans, untoasted
- 1 pound cream cheese, softened
- 1/2 pound (2 sticks) unsalted butter, softened
- 2 1/2 to 6 cups confectioners’ sugar, sifted
- 1 tablespoon bourbon
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, lightly toasted
- Produce
- 2 cups mashed ripe bananas, ripe (4)
- Pecans (1 cup)
- Pecans, lightly toasted (1 cup)
- Pineapple (1 8-ounce can)
- Cooking & Baking
- All-purpose flour (3 1/2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Canola or other mild vegetable oil (1 cup)
- Cinnamon, ground (1 teaspoon)
- Confectioners’ sugar (2 1/2 cups)
- Granulated sugar (2 cups)
- Kosher salt (1 teaspoon)
- Nutmeg, grated (1/2 teaspoon)
- Vanilla (1 2/3 tablespoon)
- Dairy
- Butter, unsalted (1/2 pound)
- Cream cheese (1 pound)
- Refrigerated
- Eggs, large (3)
- Beer, Wine & Liquor
- Bourbon (1 tablespoon)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published May 18, 2012 (9 months ago).
182 people saved this recipe.
