Page 23 - Baking
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HUMMINGBIRD CAKE
MAKES 1 (9-INCH) CAKE
1½ cups unsalted butter, soft ened 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray
2 cups sugar with flour.
6 large eggs
1½ teaspoons vanilla extract 2. In a large bowl, beat butter and sugar with a mixer at high speed until
2¼ cups all-purpose flour fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at
1 teaspoon baking soda a time, beating well aft er each addition. Beat in vanilla.
½ teaspoon salt
½ teaspoon ground cinnamon 3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and
½ teaspoon ground mace mace. With mixer on low speed, gradually add flour mixture to butter
1 cup whole buttermilk mixture alternately with buttermilk, beginning and ending with flour
2 cups mashed banana mixture, beating just until combined aft er each addition. Gently stir in
2 cups finely chopped pecans banana, pecans, and pineapple. Spoon batter into prepared pans.
1 (8-ounce) can crushed
pineapple, well drained 4. Bake until a wooden pick inserted in center comes out clean, about
Pecan Cream Cheese Frosting 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool
(recipe follows) completely on wire racks. Spread Pecan Cream Cheese Frosting between
layers and on top and sides of cake.
PECAN CREAM CHEESE FROSTING
Makes about 5½ cups
2 (8-ounce) packages cream cheese, soft ened
1 cup finely chopped toasted pecans
½ cup unsalted butter, soft ened
1½ teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
7 cups confectioners’ sugar
1. In a large bowl, beat cream cheese, pecans, butter, vanilla, cinnamon,
and nutmeg with a mixer at medium speed until creamy. Gradually add
confectioners’ sugar, beating until smooth.
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