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02-21-2009, 21:21
Hummingbird Cake
(No one seems to know why it has the name it does. Other names include the Cake That Won't Last, Nothing Left Cake, and Never Ending Cake
SERVES 12
CAKE
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 (6-ounce) can crushed pineapple packed in juice
1 1/2 cups pecans, toasted and chopped, plus extra
for garnishing if desired
2 ripe bananas, peeled and chopped
FROSTING
16 tablespoons (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt
1. FOR THE CAKE: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease and flour three 9-inch cake pans. Whisk the flour, granulated sugar, baking soda, salt, and cinnamon in a large bowl. Whisk the oil, eggs, and vanilla in a medium bowl, add to the flour mixture, and whisk until combined. Using a rubber spatula, fold in the pineapple (with the juice), pecans, and bananas. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating and switching the pan positions halfway through baking. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely, at least 30 minutes.
2. FOR THE FROSTING: With an electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt. Refrigerate until ready to use.
3. Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting. Cover and refrigerate until ready to serve. (The cake can be refrigerated for up to 3 days.)
Extra notes: A circle of bakers’ parchment on the bottom of the pans makes getting the cake out much easier.
The frosting is one of the best cream-cheese frostings I’ve ever had.
(No one seems to know why it has the name it does. Other names include the Cake That Won't Last, Nothing Left Cake, and Never Ending Cake
SERVES 12
CAKE
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 (6-ounce) can crushed pineapple packed in juice
1 1/2 cups pecans, toasted and chopped, plus extra
for garnishing if desired
2 ripe bananas, peeled and chopped
FROSTING
16 tablespoons (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt
1. FOR THE CAKE: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease and flour three 9-inch cake pans. Whisk the flour, granulated sugar, baking soda, salt, and cinnamon in a large bowl. Whisk the oil, eggs, and vanilla in a medium bowl, add to the flour mixture, and whisk until combined. Using a rubber spatula, fold in the pineapple (with the juice), pecans, and bananas. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating and switching the pan positions halfway through baking. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely, at least 30 minutes.
2. FOR THE FROSTING: With an electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt. Refrigerate until ready to use.
3. Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting. Cover and refrigerate until ready to serve. (The cake can be refrigerated for up to 3 days.)
Extra notes: A circle of bakers’ parchment on the bottom of the pans makes getting the cake out much easier.
The frosting is one of the best cream-cheese frostings I’ve ever had.