I got to spend Saturday grilling out with the family to celebrate my beautiful mother! It was a nice relaxing day which was much needed. We have been in the process of moving this past month. Note the lack of blog post :( . But we are here in our first home together now yay!!! And things are starting to get settled in. Except the mishap of our living room furniture not being finished yet... just let me say doing a custom design and the place running out of fabric just a few days before your move in is not ideal! But that's another post entirely. And once I get around to taking some pictures I'll post them!
So for Mother's Day I wanted to find a special dessert recipe to fix. I love finding and trying out new desserts. I have the biggest sweet tooth ever.. thanks papaw and mom!! I blame it on them for passing it down to me. No matter how full I am or how healthy I try to eat I always fall surrender to sweets. I get cravings and nothing can satisfy me until I get it! I swear I would be 10 pounds lighter if I didn't consume sugar. During the week I try not to have any sugar or white flour what so ever, I'm a strong south beach diet follower. But on the weekends that's my cheat days ;) so bring on the sweets!!
While searching the Internet I came across a recipe for a hummingbird cake. I've never had a hummingbird cake but reading through the ingredient list it all sounded very yummy. So after doing some research on different varieties I decided on a Paula Deen recipe. Her desserts never seem to fail.
Hummingbird cake is a Southern layer cake said to have gotten it's name because each bite makes you hum with delight. :) The hummingbird cake was first published in Southern Living Magazine in the February 1978 issue, submitted by a Mrs. L.H. Wiggins of Greensboro, N.C.
Ingredients
For the cake
- Nonstick vegetable spray
- All-purpose flour, for pans
- 3 cups self-rising flour
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup finely chopped pecans
- 2 very ripe large bananas, mashed
- 1 (8-ounce) can crushed pineapple, with juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs, beaten
For the frosting
- 1 pound (1 box) confectioners' sugar
- 8 ounces cream cheese, room temperature
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk, or more if needed
- 1/2 cup finely chopped pecans
Directions
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, or a hand mixer also works, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency. I added around 3.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
Enjoy! This cake is defiantly a keeper in our family. Everyone loved it!!
Happy Mother's Day also to my mother and best friend!!
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