It is my Aunt Agnes' 80th birthday this weekend. She is a very special aunt and spent a lot of time with me as a young girl. My own mother was not well so she was always there to step in and help us.
Her children are planning a tea. This is a very small town Saskatchewan thing to do. I love it! I will be able to visit with all of my cousins, aunts and uncles at the same time without driving all over.
As a birthday present I am baking a cake. Can you think of a better birthday gift? And, can you ever have too many birthday cakes?
My inspiration for this cake comes from my house sit experience in Tennessee last year. It is a very Southern cake. They love their layer cakes in the South. I heard about this cake but had never tasted it and I really wanted to try it.
Hummingbird Cake With Cream Cheese Frosting
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 1 1/4 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 can (8oz) crushed pineapple, well drained
- 1 cup chopped pecans
- 2 cups chopped firm ripe banana
- 16 ounces cream cheese, softened
- 1 cup butter, room temperature
- 2 pounds confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 1 cup chopped pecans
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.