Spring is here! I’ve just got back from my very relaxing Spring Break. It’s a little early for a beach vacation (even in Florida,) and the weather didn’t cooperate most of the time, but I’ll take anything I can get. Confession: I have senioritis, in a big way. Homework? Such an inconvenience. Good news, though. Graduation is merely a month and a half away! I can hardly wait, no matter that my future is decidedly hazy. Details.
How pretty is this cake? It’s one of the most requested cakes from Southern Living magazine, and I can definitely understand why.
It has the flavors of banana bread, but much more dense and sweet. The pineapples were an element I was unsure of, but they were subtle and sweet in just the right way. Add cream cheese frosting, and you seriously cannot go wrong.
We have a Bottlebrush Tree in our backyard with a Hummingbird feeder hanging from its branches, and this past weekend we glimpsed a flash of hummingbirds every now and then flitting around its flowers. Those suckers are fast and do not stick around long. However, their elusive tendencies make it that much more exciting to actually see one. The petals on the tree are bright fuchsia; the hydrangeas flanking this cake reflect the tree that these tiny birds are so drawn to.
The batter was surprisingly dense at first. I thought I had done something wrong. But the juice from the pineapples completely loosen up the batter. Here’s a picture for your reference. Seriously, it was lick-the-bowl good.
On a completely irrelevant side note, I’m absolutely obsessed with this cake stand. I got it from Kirklands in Jacksonville at their new store. My rockstar Grandmother did some interior design advertising for them, and she generously took me on a shopping spree there. I’m thrilled with my purchases and think the cake stand makes the picure. I’m finally getting the hang of this food styling thing!
To celebrate the coming of Spring, make this cake, friends! Here’s the recipe 🙂
Humming Bird Cake slightly adapted from Southern Living Magazine
For the Cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
1 ½ teaspoons vanilla extract
1 8 oz. can crushed pineapple, not drained
1 cup chopped pecans
2 ripe bananas, roughly chopped
Preheat the oven to 350 degrees Fahrenheit. Grease and flour three 9-inch round cake pans. In a large bowl, combine flour, baking soda, salt, sugar, and cinnamon. Mix on low speed until incorporated. Add the eggs and oil and mix until just moist using the lowest speed on your mixer. The batter will be very thick. Add the vanilla, pineapples, bananas, and pecans and carefully fold in with a large spoon. The batter will loosen up and become much more liquid. Once the ingredients are fully incorporated, evenly distribute the batter between the three cake pans. Bang each pan against a hard surface to release any air bubbles. Place on middle racks and bake for 25 to 30 minutes, until a toothpick comes out with only a few crumbles. Let cool completely on wire racks. Assemble the cream cheese frosting (below.) Place a cake layer on a large plate or cake stand and liberally frost the top. Repeat with the next two layers until the entire cake is frosted. Sprinkle with chopped pecans or decorate with bright flowers. Enjoy!
For the cream cheese frosting:
1 8 oz. package of cream cheese, softened
½ cup butter, softened
1 16 oz. package confectioner’s sugar
1 teaspoon vanilla extract
In medium bowl with a mixer, beat the cream cheese and butter together. Slowly add the confectioner’s sugar, beating after each addition. Once all the sugar is incorporated, mix in the vanilla extract. Place the frosting in the refrigerator for at least thirty minutes to firm up.