Sunday, April 12, 2009
you'll hum when you eat it
I almost always make this wonderfully moist cake for Easter at the
manor. It's similar to carrot cake, only lighter and fluffier. It's a
perfect finish to a dinner of roast rosemary leg of lamb and asparagus.
Yummity-yum-yum-yum!! It is said that this cake takes it's name
from the fact that it tastes so good that you'll "hum" when you eat it!
(disregard random bookish background rubble)
Willow's Hummingbird Cake
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup oil
1 3/4 cup mashed ripe bananas (about 4)
1 8-ounce can crushed pineapple with juice
1 cup chopped walnuts
2 tsp vanilla extract
1 1/2 cups coconut
2 8-ounce packages cream cheese softened
2 sticks butter softened
1 tsp vanilla extract
1 1/2 pounds powdered sugar
Heat oven to 350. Butter and flour three round 9 inch cake pans.
In a large bowl, combine flour, sugar, baking soda, cinnamon and
salt. Add eggs and oil, stirring until moist; do not beat. Stir in
pineapple with juice, bananas, walnuts and vanilla.
Divide batter evenly among cake pans. Bake 20 minutes. Cool
10 minutes in pan, then invert on wire racks to cool.
Frost between all layers, as well as sides and top of cake.
Top with coconut. You can make this cake a day or two ahead, as it
ages well, and actually moistens with age.
Hope all of you are enjoying the day~!
PS... Abe Lincoln (yes, that's his real name, and yes, he is related
to the Abraham Lincoln) gave me an extra kind mention on his blog,
Brookville Daily Photo, yesterday. Stop by his place, actually, he has
three lovely blogs, and say hello.