Tuesday, March 15

spring fling week #3: let 'em eat cake

this blessed nest

today is spring fling over at kellie's blog, this blessed nest.

join up and link up on her page.

{photo credit:1,2,3,4}

this decadent cake sums up the essence of southern spring hospitality. it is an easter crowd pleaser and there is no surprise why: it is so delicious it is said to attract those cute little hummingbirds. even though there are many variations to this southern treat there is no doubt every little bite will cause you to hum with delight.

i will be making it for our easter celebration lunch. so excited.

hummingbird cake

cake
3 cups all-purpose flour
2 cups sugar
1 1⁄2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon1⁄2 teaspoons salt
3 large eggs
3⁄4 cup canola or vegetable oil
2 teaspoons vanilla extract
8 ounce can crushed pineapple in juice3 to 4 large mashed bananas
1 cup pecan pieces, finely chopped (optional)

cream cheese frosting
1 pound (1 box) confectioners' sugar
1 (8-ounces) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract1 tablespoon finely grated lemon zest
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans (optional)
1/2 cup shredded coconut

adjust racks to divide oven in thirds. Heat oven to 350ºF. you’ll need three 8 x 2 cake pans coated with cooking spray.

whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed.

in another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. add to flour mixture; stir just until combined. divide batter among prepared pans, spreading evenly.

bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.

make frosting: in large bowl, with electric mixer on medium speed, beat cream cheese, butter, lemon zest, and vanilla until light and creamy. on low speed, gradually beat in confectioners’ sugar. Beat until fluffy.

assemble: place a cake layer on serving platter. spread with 3/4 cup frosting, top with cake layer and repeat. frost sides and then top with remaining frosting. sprinkle coconut or pecans on top to cover, letting some fall onto sides. refrigerate covered. let stand at room temperature 45 minutes before serving.

(adapted from: martha stewart)

seriously, can't wait to make this and eat it. scrumptious!

4 comments:

The Pennington Point said...

I haven't had hummingbird cake in years! Thanks for the recipe. It looks yummy!

Jayna Rae said...

It sounds absolutely delicious.

this blessed nest said...

hiya~

you know i've never had hummingbird cake. it sounds wonderful. of course, martha would have something like this.

i again, love your collage pic at the top of your post. those pictures scream spring.

thanks for linking up. may just make this cake this weekend.

kellie

Emily said...

Oh my word! I haven't had this cake in ages. My mom used to make it all the time for parties and such. It was so good. Brings back great memories. :) Yummy.
x

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