35th Anniversary Hummingbird Cake

35th Anniversary Hummingbird Cake Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.
4

Worthy of a special occasion

Yield:

Makes 12 servings

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 8 Hours, 40 Minutes

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
2 cups diced ripe bananas (about 3 medium)
3 large eggs, beaten
1 cup chopped toasted pecans
1 cup vegetable oil
1 (8-oz.) can crushed pineapple, undrained
2 teaspoons vanilla extract

Preparation

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.

2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.

Note:

April 2013
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