Eating

No birds were harmed in the making of this cake.

3 Comments

Hummingbird Cake
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp vanilla extract
1 (8-oz) can crushed pineapple, undrained
1 cup chopped pecans
3 very ripe bananas, mashed
Cream Cheese Frosting (recipe follows)

Combine first five ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (The resulting batter is very thick — practically dough-like.) Do not beat.

Combine vanilla, pineapple, pecans and bananas. Stir in to flour mixture.

Pour batter into three greased and floured nine-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans and let cool completely on wire racks.

Spread frosting between layers and on top and sides of cake.

Cream Cheese Frosting
1 cup butter
2 (8-oz) package cream cheese, softened
1 (32-oz) package powdered sugar
2 tsp vanilla extract

Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture is light and fluffy. Stir in vanilla. (This makes roughly 3 tons of frosting. Cut the recipe in half if you’re not a frosting fanatic.)


3 thoughts on “No birds were harmed in the making of this cake.”

  1. I used mud daubers. They’re a bit more crunchy than hummingbirds, but I like the extra texture.

    And thank you! Poppy is definitely exuberant.

  3. It does sound delicious, indeed. PETA would be proud that you refrained from harming hummingbirds for the cake. What was your substitution? he he he….

    And you seriously have one of the cutest children I’ve ever seen. Her exuberance jumps out from the photos. Love it! And I loved your story about Alex.

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