Hummingbird Cake

Photo by Chris Absheer

It is thought the name “Hummingbird Cake” was penned as a result of people ‘humming’ after tasting the scrumptious dessert.  This delicious recipe is provided by St Louis guest blogger, Chris Absheer, who is on a quest to provide decadent desserts that are simple enough for the home baker.

Cake Ingredients:

• 3 cups self- rising flour
• 2 cups sugar
• 3/4 cup vegetable oil
• 1/2 cup chopped pecans
• 2 large bananas, mashed
• 8-ounce can crushed pineapple
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 4 large eggs, beaten

Frosting Directions:

• 1 pound confectioner sugar
• 8 ounces cream cheese, softened
• 6 Tbs. butter, softened
• 1 tsp. pure vanilla extract
• 1 Tbsp. milk, more if needed
• 1/2 cup chopped pecans and 9 pecan halves

Cake Directions:

1. Preheat oven to 325 degrees.
2. Grease and flour three 8” round cake pans.
3. In a large bowl combine all the cake ingredients.  Stir by hand until smooth.
4. Divide batter in the three pans.  Bake 26 to 28 minutes, or until cake surface springs back when touched.
5. Cool cake pans on a wire rack for 10 minutes, then remove cakes from pans and place on rack until cooled completely.

Frosting Directions:

1. In the bowl of an electric mixer, combine confectioner sugar, cream cheese, butter, vanilla and 1 tablespoon of milk on medium speed until smooth.  If the frosting is too stiff, add more milk, one tablespoon at a time.
2. Frost the cake and decorate with pecans.  Refrigerate until ready to serve.

Makes 8 servings.