HUMMINGBIRD CAKE

Hummingbird Cake

I can never find this cake anywhere so I ALWAYS have to make it myself. Its a Jamaican original that became a tropical inspired Southern staple!

Yield: 3 x 8-inch rounds or 2 x 9-inch rounds

PREP IT!     

For Cake:

• 3 cups Flour, all purpose

• 2 cups Sugar, granulated

• 1 teaspoon Salt

• 1 teaspoon Baking powder

• 1 teaspoon Baking soda

• 1 teaspoon Taste Tutor Brown Spice

• ¼ teaspoon Allspice, ground

• 1½ cups Vegetable oil

• 1½ teaspoons Vanilla extract

• 3 large Eggs, room temperature

• 2 cups Banana, very ripe, mashed

• 1 (8-ounce) can Crushed pineapple, undrained

• 1 cup Pecans, toasted, chopped, divided into ¾ cup and ¼ cup

For Cream Cheese Frosting:

• 12 ounces Cream cheese (room temperature)

• 1½ cup (3 sticks) Butter, salted (room temperature)

• 1 tablespoon Vanilla extract

• ¼ teaspoon Salt

• 3 cups Powdered sugar

• 1½ tablespoon Evaporated milk

MAKE IT!

For Cake:

1. Preheat oven to 350°F. Prepare three 9-inch cake pans by lining with parchment paper and lightly greasing with oil or non-stick spray.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, Taste Tutor Brown Spice, and allspice. Set aside.

3. In another bowl, stir together oil, sugar, vanilla, and beaten eggs until combined. Fold in mashed bananas and crushed pineapple (with juice).

4. Gently fold the wet mixture into the dry ingredients until just incorporated.

5. Fold in ¾ cup toasted pecans, reserving the rest for garnish.

6. Immediately divide batter evenly into prepared pans. Bake at 350°F for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool cakes in the pans for 10 minutes, then remove and cool completely on a wire rack. Refrigerate layers until ready to frost.

For Cream Cheese Frosting:

1. Place cream cheese, butter, vanilla extract, and salt in a stand mixer or mix with a hand mixer. Whip until creamy, airy, and lighter in color (about 10 minutes). Add in powdered sugar and evaporated milk until well incorporated and smooth.

2. Reserve ½ cup of the frosting in a quart sized zip top bag and keep it at room temperature to use for a drizzle garnish (optional).

3. Transfer remaining frosting to a gallon size zip top bag. Refrigerate immediately. Frosting must stay cold to remain set.

4. It stays fresh in the fridge for approximately 5 days.

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Cream Cheese Frosting

Tips:

• Refrigerate frosting if it becomes too warm while frosting cake. Allow cake to come to room temperature before serving.

• Store : in the refrigerator in an airtight container for up to 3 days.