Monday, June 18, 2012

Hummingbird Cake

 Today is the first anniversary of Jared's 30th birthday! Or is it the second anniversary of his 29th birthday? Either way, today is the day.

We spent Saturday afternoon fishing for catfish out of Algonkian Park and had a delicious and gigantic Father's Day/birthday feast out in Centreville yesterday. I get full just thinking about the leftovers sitting in the fridge right now.

We also have some pretty amazing tickets to the National's game on Wednesday night. So we'll be extending the celebration for a few more days. As I believe everyone should . . .

The birthday cake of choice? A Mott-family favorite: hummingbird cake. Which I had never heard of until a few short years ago. Similar to a carrot cake, this dessert is dense and spicey, but nixes the carrots in favor of bananas and pineapples. The fruit adds just the right touch of sweetness and helps to create a moist, textured cake. Top it with cream cheese frosting and you are good to go.


Hummingbird Cake
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 2 cups sugar
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 10 oz crushed pineapple, undrained
  • 2 cups banana, mashed
  • 1 cup chopped pecans (optional)
Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/4 lb butter, softened
  • 1 teaspoon pure vanilla extract
  • 3-4 cups confectioners' sugar


Hummingbird Cake
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, baking soda, salt, cinnamon, and sugar.
  3. Add in the eggs and oil, stirring until flour mixture is moistened - do not beat.
  4. Mix in the vanilla, pineapple, bananas, and pecans until combined.
  5. Pour batter into 3 greased and floured 8-inch round pans.
  6. Bake for 23-28 minutes.
  7. Remove cakes from the oven and cool in pans for 10 minutes.
  8. Invert onto wire racks to cool completely.
  9. Frost with cream cheese frosting.
Cream Cheese Frosting
  1. Using a stand mixer with a paddle attachment, mix the butter, cream cheese, and vanilla on medium speed.
  2. Slowly add in the sugar in 2 or 3 batches.
  3. Beat until smooth.

No comments:

Post a Comment