Hummingbird Cake

Hummingbird Cake With Cream Cheese Frosting

Ingredients:

unsalted butter or shortening for greasing pans

parchment paper

flour for dusting pans

1 cup pecans

3 ripe bananas (3 cups) chopped

1/2 cup finely chopped fresh pineapple

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 1/4 teaspoons baking soda

1/2 teaspoon salt

3 large eggs, at room temperature

1 3/4 cups sugar

1 cup melted coconut oil or avocado oil

2 1/2 (8 ounce) packages of cream cheese (20 ounces total), at room temperature

18 tablespoons unsalted butter, at room temperature (2 sticks plus 2 tablespoons)

3 cups powdered sugar

1 1/2 tablespoons finely grated lemon zest (peel)

1 1/2 teaspoons vanilla

Method:

Preheat oven to 350*. Butter the bottom two 8 inch round or square pans. Line the bottoms with parchment paper. Butter parchment and sides of pans and dust with flour.

Line a baking sheet with parchment or foil. Spread pecans on lined pan and bake for 8 minutes, until fragrant and toasted. Remove from oven, cool slightly and then chop. (If using glass cake pans, decrease heat oven heat to 325*.) 

Toss the pecans, bananas and pineapple with a 1/2 cup of the flour. Set aside. Sift together the remaining 2 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda and salt. Set aside. In a large bowl, beat the eggs and sugar with a mixer on high speed until thickened and light in color, about 5 minutes. Gradually beat in the oil. 

Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Next, fold in the pecan- fruit mixture, then transfer equal portions of the batter into the prepared cake pans. Bake until the cakes are firm and a toothpick inserted into the middle of each cake comes out clean, 50 - 55 minutes. Place pans on a cooling rack for 25 minutes, then invert the cakes onto the cooling racks. Allow cakes to cool completely, before frosting.

In a large bowl,  beat the cream cheese until it is fluffy. Add butter and continue beating until well combined. Sift the powdered sugar over the creamed mixture and beat until smooth. Add the lemon zest and vanilla. Beat until light and fluffy.

Place one layer of cake on a platter, with the top side inverted onto the platter. Spread  1/3 of the frosting on top. Place second layer, right side up, on top of frosted layer. Spread the remaining frosting on the sides and top of the cake. Store in the refrigerator until ready to serve. Serves 10 to 12.

Notes: This cake is delicious!! To read about the history of this cake, please see "The Origin & History Of Hummingbird Cake" at: carriekitchencreations@blogspot.com.