Hummingbird Cake
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
59
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Pecan Pieces1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Ground Ginger1.25 tsps
Baking Soda1 tsp
Salt3 large
Egg (at room temperature)1.75 cups
Granulated Sugar1 cup
Vegetable Oil2 cups
Sugar (confectioners')1 tbsp
Lemon Zest (finely grated)1 tsp
Vanilla ExtractDirections:
1
Make the cake: Preheat the oven to 350 degrees F
2
Butter two 8-inch round cake pans and line with parchment paper
3
Butter the parchment and dust with flour
4
Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes
5
Let cool slightly, then roughly chop
6
Toss with the bananas, pineapple and 1/2 cup flour in a small bowl
7
Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl
8
Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes
9
Gradually beat in the vegetable oil
10
Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter
11
Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans
12
Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes
13
Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely
14
Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined
15
Sift the confectioners' sugar over the cream cheese mixture and beat until smooth
16
Add the lemon zest and vanilla and beat until light and fluffy
17
Place one cake layer on a serving plate
18
Spread about half of the frosting on top, then cover with the other cake layer
19
Spread the remaining frosting over the top and sides of the cake
20
Photograh by Stephanie Foley