Hummingbird Cake with Prunes
Hummingbird cake is a classic Southern dessert, originating in Jamaica, known for its moist, spiced banana and pineapple flavour, and a creamy cream cheese frosting.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 12 1x
- Cuisine: R467
Ingredients
Units
Scale
3 cups flour all purpose
2 cups sugar
1 tsp baking soda sifted
1 tsp baking powder sifted
1 tsp salt
1 1/2 tsp cinnamon ground
3 egg(s)
1 cup vegetable oil
2 tsp vanilla extract
1 8–oz can pineapple crushed, undrained
3 banana(s) (about 2 cups) ripe, mashed
6 Prunes diced
1 cup pecans roasted, finely chopped
Cream Cheese Frosting
1 lb (or 16 ounces) cream cheese
1/2 cup (1 stick) butter softened
3 cups confectioners’ sugar sifted
1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, prunes and finely chopped pecans in another large bowl.
- Stir the egg mixture into the flour mixture until just combined. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
- Cream the cream cheese with an electric mixer.
- Add in butter and cream together with cream cheese until light and fluffy.
- Add confectioners’ sugar, ½ cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
