Friday, January 18, 2008
Ingredients Hummingbird Cake:
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp Watkins Cinnamon
3 eggs, beaten
1 cup vegetable oil or Watkins Original grapeseed oil
1-1/2 tsp Watkins Original Double Strength Vanilla Extract
1 tsp Watkins Butter Extract
1 can (8 oz) crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Frosting (recipe follows)
1/2 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened, do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.
Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy.