Okay here is the recipe for the yummy Hummingbird cake we made this week…
3 c. flour (I used whole wheat flour this time and it turned out great!)
2 c. sugar
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1 c. chopped pecans
In another bowl, combine:
3 eggs, beaten
1 c. applesauce (I used unsweetened)
1 c. canola oil
1/2 t. vanilla
1 c. crushed pineapple, drained
2 c. chopped bananas (about 2 – 2 1/2 bananas)
Stir together by hand. Fold liquid mixture into dry mixture until well-mixed. Divide into 3-9″ round, greased pans. Bake at 325 degrees for 25-30 minutes or until center is set.
8 oz. cream cheese (I used the light cream cheese – no notable difference!)
1/2 c. butter
1 1/2 pounds of powdered sugar
1 t. vanilla
Beat together cream cheese and butter, add sugar until well combined. Finally add vanilla.
(I actually made 1 1/2 batches of the icing and with a layer of icing between each of the cakes, it came out almost perfectly…or you could frost the cake a little more thinly…but seriously – why would you want to do that? The icing is perfect on this cake!)
And of course, the cake looks great decorated with fresh flowers. Enjoy!