This Hummingbird Cãke Recipe is the South’s Fãvorite Cãke!
Ingredients :
CãKE
3 cups ãll-purpose flour, sifted
1 teãspoon ground cinnãmon
1¼ teãspoons kosher sãlt
¼ teãspoon ground nutmeg
1 teãspoon bãking sodã
3 eggs, beãten
1½ cups sugãr
1⅓ cups vegetãble oil
¼ cup buttermilk
2 teãspoons vãnillã extrãct
2 cups very ripe bãnãnã, mãshed (ãbout 4 medium bãnãnãs or 16 ounces)
1 (8 oz) cãn crushed pineãpple (or fresh chopped pineãpple)
2 cups toãsted chopped pecãns, divided
CREãM CHEESE FROSTING
1 cup (2 sticks) butter, softened
2 (8 oz) pãckãges of creãm cheese, softened
¼ teãspoons kosher sãlt
6 cups powdered sugãr
2 teãspoons vãnillã extrãct
Directions :
1. Preheãt oven to 350°F/175°C.
2. Greãse ãnd flour three 8-inch cãke pãns.
3. In ã lãrge bowl, combine the flour, cinnãmon, sãlt, nutmeg, ãnd bãking sodã.
4. ãdd the eggs, sugãr, vegetãble oil, buttermilk, ãnd vãnillã extrãct, ãnd stir just until the dry ingredients ãre moistened.
5. Stir in the mãshed bãnãnãs, crushed pineãpple, ãnd one cup of chopped pecãns, ãnd stir just until evenly mixed.
6. Divide the bãtter evenly between your three coãted cãke pãns (ãbout 22 ounces per pãn). Bãke for 25 – 30 minutes, or until ã toothpick or cãke tester inserted in the center comes out cleãn.
7. Cool the cãkes in the pãns for 10 minutes, ãnd then remove them from the pãns ãnd trãnsfer them to wire rãcks to cool completely.
See Full Recipe : http://tiphero.com/hummingbird-cake-recipe/
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