HUMMINGBIRD CAKE (COOKS ILLUSTRATED)

HUMMINGBIRD CAKE (COOKS ILLUSTRATED) image

Yield 12

Number Of Ingredients 21

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Ingredients

cake
1 1/2 cups dried pineapple, in 1/4" dice, optional
1/4 cup rum or pineapple juice, optional; for soaking dried pineapple
1 1/2 cups diced pecans, divided
4 large eggs
3/4 cup vegetable oil
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
3 cups mashed ripe bananas, about 4 to 5 medium-large bananas
3 1/2 cups King Arthur Unbleached Self-Rising Flour
2 teaspoons ground cinnamon
1/8 teaspoon ground allspice or ground cloves
20-ounce can crushed pineapple, drained; reserve some of the juice for the frosting
1 1/2 cups sweetened shredded coconut, optional
frosting
1/2 cup (8 tablespoons) unsalted butter, at room temperature
2 cups (two 8-ounce packages) cream cheese, at room temperature
pinch of salt
3 cups confectioners' sugar, sifted
1/4 teaspoon xanthan gum; optional, helps to thicken the frosting
2 teaspoons to 2 tablespoons pineapple juice, enough to make frosting spreadable

Steps:

1) If using dried pineapple, soak in 1/4 cup rum or pineapple juice for a few hours or microwave for a minute 2) Preheat oven to 350°F. Toast chopped pecans until lightly browned. Set aside about 1/2 cup nuts to decorate the cake. Grease and flour three 9" round pans for the cake. 3) To make the cake: Beat the eggs, oil, sugar, and vanilla in a large mixing bowl until foamy, about 2 minutes at medium-high speed. Add the mashed bananas. 4) In a separate bowl, whisk together the flour and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter. 5) Stir in the drained pineapple and 1 cup of the toasted pecans. 6) Add the coconut and dried pineapple (with any remaining rum), if you're using them. Spoon the batter into the prepared pans, spreading it to the edges. 7) Bake 32 to 38 minutes, until golden brown, and cake tester inserted into center comes out clean. 8) Remove the cakes from the oven, run a thin spatula around the edges of the pans, cool for 15 minutes, then turn out onto a cooling rack. Cool completely before frosting. Frosting: Combine the butter, cream cheese, and salt in a medium-sized bowl, and beat together until light and fluffy. If using the xanthan gum, sift with confectioners' sugar. Add the sugar/xanthan gum gradually, beating well. Beat in pineapple juice a little at a time, until the frosting is the correct consistency for spreading. Use only a teaspoon or so if you're not using the xanthan gum; up to 2 tablespoons, if you are. Remember, it will firm a bit more when chilled. Place one cake layer on a serving plate. Use a heaping 1/2 cup frosting between each layer; frost the top and sides with the remainder. Sprinkle with toasted nuts, and refrigerate until ready to serve. Refrigerate any leftovers.