Sunday, July 11, 2010

Hummingbird Cake

See? I'm already doing a horrible, horrible job of updating this blog. I'll give it another few months I guess and if I can't keep up with it, then I'm just not meant to be a blogger. I LOVE to look at other people's blogs and their pictures of food, and also read about their lives. Maybe I'm creepy? But maybe that's just me being a good friend and listening to their lives. Right? Well whatever it is, I still just like reading other blogs.

So I took a trip home to visit the family, and boy was it needed! There's just something about going home and being relaxed with family and seeing friends that I never see, and also letting mom and grandma cook dinners and pay for movies :) I think the older I get, the more I miss being around them. I couldn't wait to leave for college and get outta that town, but now I'm getting a little homesick I think.

The best part of my trip was seeing my niece Presley. She is the cutest little girl ever (probably because everyone says she looks like me exactly) and I wish I could see more of her!

One thing I love about going home is my mom's cooking. Some people don't like it because it's healthy (ahem my boyfriend) but I really do like it. I just can't seem to cook like her, even though I try. She always made some kind of green veggie with our dinners growing up, and I like that she made us eat it even though we didn't like it. Thanks for keeping us healthy mom! So one time, I remember she made a Hummingbird cake, and it was so moist and tasty! I had to try and made one for myself.

I took this to work and everyone loved it! The icing was a little hard to put on because the cake pans were wavy on the sides, but it still tasted just as good. I also only put it in 2 cake pans, and it took waaaay longer for the middle to get done. So next time definitely do 3 pans.

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 1 1/4 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8oz) crushed pineapple, well drained
  • 1 cup chopped pecans
  • 2 cups chopped firm ripe banana
  • .
  • Cream Cheese Frosting:
  • 16 ounces cream cheese, softened
  • 1 cup butter, room temperature
  • 2 pounds confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 to 1 cup chopped pecans


Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.