Sunday, June 12, 2016

Taste Buds: Hummingbird Cake


I have had this recipe in the works for a LONG LONG LONG LONG time. It is so decedent and a large recipe so I needed just the right party to bring it too. Finally after jonzing for forever we were invited to a large bbq. The minute I got the invitation I knew I was going to bring this cake. I modified it slightly by making a browned butter icing I got off a little old southern lady who SWORE that it was the best thing on the planet. And as an added ZIP I made a batch of my Carolina Sugared Pecans, I was pretty sure that they would go well, but I was unprepared of it going that well.

THIS CAKE IS AMAZING. Seriously my new favorite. Sadly there weren't any leftovers but I hope to make this cake again very very soon.


3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
2 cups diced ripe bananas (about 3 medium)
3 large eggs, beaten
1 cup chopped toasted pecans
1 cup vegetable oil
1 (8-oz.) can crushed pineapple, undrained
2 teaspoons vanilla extract

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.

1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown. Remove pan immediately from heat, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

See here.

No comments:

Post a Comment