Hummingbird Cake

Name: Hummingbird Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 473 milliliters chopped bananas; 227 grams crushed pineapple, undrained; 3 larges eggs, beaten; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 118 milliliters chopped pecans; 237 milliliters chopped pecans; 1 teaspoon salt; 12 servings Shortening; 473 milliliters sugar; 2 teaspoons vanilla extract; 1 liters vegetable oil

Hummingbird Cake might be just the dessert you are searching for. This dairy free and vegetarian recipe serves 12. One portion of this dish contains approximately 6g of protein, 21g of fat, and From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Ingredients you will need

Shortening

Pineapple

Banana

Vanilla

Pecans

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Bake at350 for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Equipment you will use

Oven

Place 1 cake layer on a serving platter.

Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

Ingredients you will need

Cream Cheese Frosting