Hummingbird Cake

Hummingbird Cake Recipe

Exactly how this cake gets its name is unclear, but most likely this has something to do with its taste, definitely matches the hummingbirds who love nectar and anyone who likes dessert. Fruit and nut-studded tropical cakes first appeared in Southern Living magazine in 1978. Since then it has been a Southern specialty.

1 cup chopped pecans
Vegetable cooking spray
Parchment paper
 3 cups of all-purpose soft flour (like White Lily)
 1 1/2 cups sugar
 1 1/2 teaspoons ground cinnamon
 1 teaspoon salt
1 teaspoon baking soda
 1/8 teaspoon ground nutmeg
3 large eggs, lightly beaten
 1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
 3 cups chopped bananas (about 4 medium bananas)
1 (8-oz.) can crushed pineapple in juice
 Cream Cheese Frosting
Garnish: fresh thyme sprigs

How to Make It
Step 1
Preheat the oven to 350 °. Bake the pecans in one layer in a shallow pan 6 to 8 minutes or until they are roasted and fragrant, stirring half way.

Step 2
Cover 3 round baking pan with cooking spray. The point is each baking sheet with baking paper; coat the paper with cooking spray.

Step 3
Beat the flour and the next 5 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir until the dry ingredients are moistened. Fold bananas, pineapple and pecans. (The dough will be very thick, more like a banana bread dough than a cake dough.) Spoon the dough into the prepared skillet.

Step 4
Bake at 350 ° for 28 to 30 minutes. Chill in a skillet on a wire rack for 10 minutes. Remove from the pan to the wire rack and let it cool completely (about 30 minutes). Peel and discard the parchment paper.

Step 5
Place 1 layer of cake on a cake holder or serving plate. Top with quarter frosting. Repeat the procedure once. Top with the remaining cake layers. Apply the remaining frosting on the top and sides of the cake. Decorate, if desired.

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