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Caramel-Frosted Hummingbird Cake

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 3 eggs, lightly beaten
  
• 3 cups all-purpose flour
  
• 2 cups sugar
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• ¼ tsp ground cloves
  
• 2 cups mashed bananas (5 medium)
  
• 1 cup cooking oil
  
• 1½ tsp vanilla
  
• 2 cups peeled, shredded uncooked sweet potatoes (about ½ pound)
  
• 1 (8-ounce) can crushed pineapple (juice pack), drained
  
• Caramel Butter Frosting
  






Instructions



1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350° F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.
   
   
2. In bowl, combine flour, sugar, baking powder, salt and cloves. Stir in bananas, oil, eggs and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans. Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
   
   
3. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1¼ cups frosting. Stack and frost remaining layers.
   
   Makes 16 servings.
   
   ............
   
   CARAMEL BUTTER FROSTING
   
   • 1 cup butter
   • 2 cups packed brown sugar
   • ½ cup milk
   • 6 cups powdered sugar
   
   In large saucepan, melt butter; add brown sugar. Bring to boiling over medium heat; stir constantly. Cook and stir 1 minute; cool 5 minutes.
   
   Whisk in milk until smooth. Use at once; frosting stiffens as it cools.
   
   Makes 4 cups.