THE RECIPE SPOT FOR YUMMY SWEET TREATS DEVELOPED BY OR COLLECTED AND USED BY GRANDMA LINDA AND HER "LADYBUG".
Monday, October 27, 2014
HUMMINGBIRD BUNDT CAKE
This is a great cake recipe I got from Southern Living a couple or three years ago. It is a great twist on the Southern favorite Hummingbird Cake.
1 1/2 cupschopped pecans
3 cupsall-purpose flour
1 teaspoonbaking soda
1 teaspoonground cinnamon
3 large eggs, lightly beaten
1 3/4 cupsmashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
3/4 cupcanola oil
1 1/2 teaspoonsvanilla extract
4 ouncescream cheese, cubed and softened
2 cupssifted powdered sugar
1 teaspoonvanilla extract
1 to 2 Tbsp. milk
1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.