Hummingbird Cake

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

 Cream Cheese Frosting:

• 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

Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

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.