Monday, November 14, 2011

Lundi: Recipes

Bananas, pineapples and pecans feature heavily in desserts that are thought of as regional to the Southern U.S.  Today’s recipe is one such and it manages to use all three of those ingredients.  Originally published in a community cookbook from the city of Austin, Texas this dessert, called for some reason Hummingbird Cake, can be made either in layer pans or a Bundt pan.

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 cups sugar
1 ½ cups vegetable oil (I like canola oil for this recipe)
1 tsp melted butter
3 large eggs
1 8 oz can crushed pineapple with the juice
2 medium bananas, chopped
1 cup pecans, chopped

Preheat your oven to 350 degrees.  Grease and flour a large Bundt pan or two regular layer cake pans.

In a large bowl, combine all ingredients, stirring well before each new ingredient is added.  Pour the batter into the pan(s).  Bake for 60 minutes or until a toothpick inserted near the middle comes out clean.

Remove from the oven and let cool slightly before turning the cake out onto a wire rack to cool completely.

Though the original recipe does not mention frosting, a powdered sugar glaze is excellent drizzled on top.  This is a very moist cake, however, and is perfectly delicious without any icing at all.  Bon appetite ~

Header: Still Life with Fruit by Georges Borgeaud via Old Paint


Timmy! said...

"Bananas, pineapples and pecans"... Three great tastes that go great together (IMHO at least) Pauline.

Pauline said...

Even I like bananas in this recipe :)