Hummingbird Cake

Last week I wrote about Tina Adam’s champion award-winning cake. I was the lucky recipient of this perfect cake and two weeks later, visions of Champion Cake still dance in my head. You too can make this delicious cake because sweet Tina shared the recipe with us. I just hope that when I make this cake, mine will be as delicious as hers. Tina puts some kind of wonderful magic into her baked goods. How else could she win champion awards, for four years in a row now? Maybe if I ask Tina politely she will tell me how I can acquire the same magic touch. I do know that she uses her mother’s Kitchen Aid stand mixer. Undoubtedly that machine puts some good vibes into the cake.

This recipe isn’t actually Tina’s – it’s Paula Deen’s and who knows where she got it? Maybe it was her grandmother’s. Recipes have a way of floating around and morphing as they go. But regardless, a tried and true recipe like this is truly a treasure that can be so easily given. Tina says to make sure the butter and eggs are at room temperature. She says that frosting a cake is easier when it’s cold so she freezes the cake first.

Hummingbird Cake

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs

1½ cups vegetable oil

1 8 ounce can crushed pineapple, undrained

2 cups mashed ripe bananas (about 4 medium)

1 cup toasted pecans, crushed

1½ teaspoons vanilla extract

Preheat the oven to 350⁰. Spray three 9-inch round cake pans with baking spray then dust with flour. Whisk together flour, sugar, salt, baking soda and cinnamon. In a separate bowl, whisk together eggs and oil. Stir the egg mixture into the flour mixture until dry ingredients are moistened. Stir in the pineapple, banana, pecans and vanilla until well combined. Spread batter into pans. Bake 25 to 30 minutes until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Remove from pans, let cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake. Refrigerate cake for up to 3 days.

Cream Cheese Frosting

1 8 ounce package cream cheese, softened

½ cup butter, softened

1 two pound bag confectioner’s sugar

¼ cup whole milk

1/8 tsp salt

1 teaspoon vanilla extract

In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Gradually add confectioner’s sugar, milk and salt, and beat until smooth and well combined. Beat in vanilla.

Thank you Tina and Paula for this delicious and festive recipe.