Cakes

Hummingbird Cake

Ingredients:

3 cups (720 mL) all-purpose flour

2 cups (500 mL) granulated sugar

1 tsp (5 mL) salt

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

1 tsp (5 mL) ground cinnamon

3 large eggs, beaten

1 ½ cups (375 mL) canola oil

1 ½ tsp (7 mL) vanilla extract

1 8 oz (237 mL) can crushed pineapple, undrained

2 cups (500 mL) chopped bananas

1 cup (250 mL) chopped pecans

Cooking spray

Cream Cheese Frosting

1 1/2 - 8 oz (338 g) packaged cream cheese, softened

3/4 cup (175 mL) butter, softened

6 cups (1.5 L) icing sugar, sifted

2 tsp (10 mL) vanilla extract

½ cup (125 mL) pecans, chopped (reserved)

Directions:

1. Preheat oven to 350°F (180°C).
2. Whisk together flour, sugar, salt, baking soda, baking powder and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened.
3. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans.
4. Spoon batter into 3 well-greased (with cooking spray) and floured 9-inch (23 cm) round cake pans.
5. Bake at 350°F (180°C) for 25-30 minutes or until a wooden pick inserted in center comes out clean.
6. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Frosting:

1. Beat cream cheese and butter at medium-low speed with an electric mixer until smooth.
2. Gradually add sugar, beating at low speed until blended.
3. Stir in vanilla.
4. Increase speed to medium-high and beat 1 to 2 minutes or until fluffy.

Assemble:

1. Place 1 cake layer on a serving platter.
2. Spread 1 cup Cream Cheese Frosting over cake layer.
3. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting.
4. Sprinkle chopped pecans overtop.

Serves: 15

Nutrients per serving:

Calories: 853
Carbohydrates: 104 g
Fat: 47 g
Protein: 7 g
Sodium: 419 mg

Fibre: 2 g