Email to Cat      

Hummingbird Cake, Magnolia Bakery's

Source of Recipe


From "The Magnolia Bakery Cookbook"



List of Ingredients



• 3 cups all-purpose flour
  
• 1 tsp cinnamon
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1¼ cups vegetable oil
  
• 2 cups sugar
  
• 3 large eggs, at room temperature
  
• 1½ tsp vanilla
  
• 2 cups mashed, very ripe bananas
  
• 1 (8-ounce) can crushed pineapple in unsweetened juice, drained (about 1 cup)
  
• ½ cup chopped pecans
  
• Cream Cheese Icing (recipe follows)
  
• Coarsely chopped or whole pecans, for garnish
  






Instructions



1. Preheat oven to 325° F. Grease and lightly flour two 9- x 2-inch round cake pans, then line the bottoms with waxed paper.
   
   
2. In a large bowl, sift together the flour, cinnamon, baking soda and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat the oil with the sugar until smooth, about 3 minutes. Add vanilla extract. Add bananas and pineapple. Add dry ingredients in thirds, beating after each addition until smooth. Stir in pecans.
   
   
3. Divide batter between prepared pans and bake 40 to 50 minutes, or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. When cake has cooled, ice between the layers, then ice top and sides of cake with Cream Cheese Icing. Garnish with pecans, if desired.
   
   Makes 1 (two-layer) 9-inch cake.
   
   ............
   
   CREAM CHEESE ICING
   
   • 1 pound (two 8-ounce packages) cream cheese, softened slightly, cut into small pieces
   • ½ cup (1 stick) unsalted butter, softened slightly, cut into small pieces
   • 1½ tsp vanilla extract
   • 5 cups sifted confectioners' sugar
   
   In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add vanilla extract. Gradually add sugar and beat until well incorporated.
   
   Makes icing for one (two- or three-layer) 9-inch cake.