The cake was a big success and worth the trouble. The suggested tips in the magazine must have made a difference based on the few negative comments listed. I made the filling one night; assembled the cake and wrapped it in plastic the next night and iced it the next. The doubled frosting was more than enough. Keeping the cake covered and in the refrigerator it held up a long time. Serve small slices-very rich.
35th Anniversary Hummingbird Cake
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.
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Total: 8 Hours, 40 Minutes
- 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
- Cream Cheese Custard Filling
- Browned Butter Frosting
- 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.
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