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Thursday, January 31, 2008 Hummingbird Cake By Article @ 4:02 PM :: 146 Views :: Dessert   Hummingbird Cake Unsalted butter, room temp, for two 9" round pans 3 c. all-purpose flour, plus more for pans 1 tsp. baking soda 1 tsp. ground cinnamon ½ tsp. salt 1 c. vegetable oil 2 tsp. pure vanilla extract 2 c. sugar 3 large eggs (room temp) 2 c. mashed ripe banana (about 3 large) 1 can (8 oz.) crushed pineapple, drained 1 c. chopped walnuts and pecans 1 c. coconut Cream Cheese Frosting Dried Pineapple Flowers Preheat oven to 350 with rack in center. Butter two cake pans. Line bottoms with parchment paper; butter parchment and dust with flour; tap out any excess. In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside. In an electric mixer bowl, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Continue beating on medium speed until mixture is pale and fluffy, about 3 minutes. In a medium bowl, mix together banana, pineapple, nuts, and coconut. Add to egg mixture; stir until combined. Add flour mixture; stir until combined. Divide batter evenly between pans. Bake 30 to 40 min. until golden brown and toothpick comes out clean. Let pans cool on a rack for 15 minutes. Invert cakes onto rack and cool completely. Frost cake and decorate with pineapple flowers. Cake can be refrigerated up to 3 days in a covered container.