Wednesday, July 6, 2016

Abigail Loves Hummingbird Cake

Some days I need cake. Nothing special just a nice slice of delicious mouthwatering calorie saturated cake. 

I crave a giant slice of cake slathering in butter cream icing or peanut butter.   Nothing soothes the soul like a delicious slice of cake with or without ice cream. With or without a fork.

Sometimes eating a piece of cake straight out the pan while it’s cooling or off the rake where it sits to be iced, is the only way to enjoy a nice slice of cake.

With or without milk? With or with our icing. Cake is the mana from the goddess you need to lift your spirts and sooth your sweet tooth.

I love Cake!
A Hummingbird Cake first appeared in the February 1978 issues of Southern Living, and it’s their most requested recipe to date. Hummingbird Cakes are full of so many wonderful flavors. They’re almost a combination of summer and fall, or at least that’s how I see it.


3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
11/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
1/2 cup chopped pecans


Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.


© Abigail Madison Chase

Website Design by CoffeeShop Designs at MyGrafico