Hummingbird Cake [with Pineapple Frosting] |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 14 |
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Prep time does not include complete cooling time. Ingredients:
3 cups all-purpose flour |
2 cups sugar |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
3 eggs |
2 cups mashed ripe bananas |
1 1/2 cups vegetable oil |
1 (8 ounce) can unsweetened crushed canned pineapple, undrained |
1 1/2 teaspoons vanilla extract |
1 cup chopped walnuts |
1/4 cup shortening |
2 tablespoons butter, softened |
1 teaspoon grated lemon peel |
1/4 teaspoon salt |
6 cups confectioners' sugar |
1/2 cup unsweetened pineapple juice |
2 teaspoons half-and-half cream |
chopped walnuts (optional) |
Directions:
1. In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon.
2. Add eggs bananas, oil, pineapple and vanilla.
3. Beat til combined.
4. Stir in walnuts.
5. Pour these into three greased and floured 9 round baking pans.
6. Bake at 350 for 25-30 minutes or til a toothpick inserted near center comes out clean.
7. Cool 10 minutes.
8. Then remove from pans to wire racks.
9. Cool completely.
10. For frosting, in large mixing bowl, beat shortening, butter, lemon peel, and salt until fluffy.
11. Add confectioner's sugar alternately with pineapple juice.
12. Beat in the cream.
13. Spread between layers and over top and sides of cake.
14. Sprinkle with walnuts if desired.
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