Jay Chalam's Kitchen: Hummingbird Cake

I heard about Hummingbird cake for the first time a few weeks ago from a friend. I learned some interesting facts about how and why this cake got this name. This cake is believed to have been originated in the 1960's in Jamaica. Some say the cake was named after the bird because it was sweet enough to attract hummingbirds (who eat only nectar). The cake is made with bananas and pineapple, making it sweet as nectar, hence the name Hummingbird cake. It is believed that the first printed recipe of Hummingbird cake appeared in Southern Living magazine in February 1978. The recipe was supplied by Mrs. L H Wiggin. It has become a popular cake of the South ever since. The cake is made with banana, pineapple and pecans, and filled with cream cheese frosting, and topped with crushed pecan clusters. I always make a new cake for my husband's birthday every year. This year, we visited my daughter to spend his birthday weekend. For the first time in 25 years I did not bake a cake for him. My daughter made the cake, and I made the frosting. She did a great job of baking the cake and decorating it. It was delicious.

Ingredients:

For Cake:

3 Cups all purpose flour

2 Cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, beaten

1 1/2 Cups Vegetable oil

1 1/2 teaspoons Vanilla extract

1 (8-OZ.) can crushed pineapple in juice,

2 Cups chopped ripe bananas (about 3 bananas)

1 Cup chopped pecans, toasted

Vegetable shortening or butter for greasing the pans

For Cream Cheese Frosting:

2 (8-OZ.) packages cream cheese, softened

1 Cup butter, softened

32 OZ. powdered sugar ( 2 16-OZ. packages)

2 teaspoons vanilla extract

For Decoration:

3/4 Cup pecan halves, toasted

Method:

1. Preheat oven to 350 degrees Fahrenheit. Grease 3 round 9-inch cake pans and dust with flour. Set aside.

2. In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon.

3. Add beaten eggs and oil. Stir just until dry ingredients are moistened.

4. Stir in vanilla, pineapple, bananas, and toasted pecans.

5. Divide batter evenly among 3 prepared cake pans.

6. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans to racks, cool completely before assembling.

7. Meanwhile prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating on low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1-2 minutes. Keep refrigerated until using.

8. Place 1 cake layer on a serving platter. Spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread with remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.