The Hummingbird Cake

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The Hummingbird Cake

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Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Three 9″ Round Cake Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Flour, Sugar, Cinnamon, Baking Soda, And Salt In A Large Bowl, And Whisk To Combine Well.
  • Add The Eggs, Oil, And Vanilla, And Blend With A Wooden Spoon Or An Electric Mixer On Low Speed.
  • Increase The Speed To Medium And Blend Until Well Combined, 1 Minute.
  • Or Stir More Briskly Until Well Combined.
  • Fold In The Pineapple, Pecans, If Desired, And The Bananas.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake Until The Cake Just Pulls Away From The Edges Of The Pans, 18 To 22 Minutes.
  • Remove To Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, And Give Them A Gentle Shake To Loosen The Cakes.
  • Invert The Cakes Once And Then Again Onto The Racks.
  • Let The Layers Cool To Room Temperature, At Least 30 Minutes.
  • Meanwhile, Prepare The Frosting.
  • If Using The Pecans As A Garnish, Toast Them In A 350°F Oven For 4 To 5 Minutes.
  • To Assemble The Cake, Place 1 Layer On A Serving Plate.
  • Spread With About â…” Cup Of Frosting.
  • Top With A Second Layer And Repeat With The Frosting.
  • Top With The Third Layer And Frost The Top And Sides Of The Cake With Smooth Strokes.
  • Garnish The Top Of The Cake With Pecans.
  • Slice And Serve.
  • Or Chill For 1 Hour Uncovered For Easier Slicing.
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Course; Cake