Saturday, November 26, 2011

Hummingbird Cake (does not contain actual birds)

For Kathy. (original recipe from BH&G magazine Febraury 2008)

Prep 65 min. Bake 30 min. Cool 2 hr Oven 350 degrees

3 eggs, lightly beaten
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2 cups mashed bananas (about 5 medium)
1 cup cooking oil
1 1/2 tsp. vanilla
2 cups peeled, shredded uncooked sweet potatoes (about 1/2 lb.)
1 8-oz. can crushed pineapple, drained

1. Let eggs stand at room temperature 30 minutes, Preheat oven to 350 F. Grease three 9-inch round cake pans. (I used 4 8-inch). Line bottoms with waxed paper. Grease & flour paper, set aside.
2. In bowl combine flour, sugar, baking poweder, salt, and cloves. Sitr in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly into prepared pans.
3. Bake 30 minutes or until pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Removes pans. Peel off paper. Cool completely.
4. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1 1/4 cups frosting. Stack and frost remaining layers. 

Caramel Butter Frosting
In large sauce pan melt 1 cup butter; add 2 cups packed brown sugar. Bring to boiling over medium heat; stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in 1/2 cup milk until smooth. Whisk in 6 cups powdered sugar until smooth. Use at once; frosting stiffens as it cools.

*don't buy store frosting. It doesn't work with this cake. This frosting really seals in the moist goodness of the cake. 

Bake it. Enjoy it. Take pictures and share! 
Kathy's Hummingbird Cake