My middle daughter and I teamed up to make this updated version of the Hummingbird cake originally published in the February 1978 issue of Southern Living.
I did the baking and she did the amazing frosting and decorating!
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| Southern Living's updated Hummingbird Cake - April 2013 |
I'll keep this post short because the recipe is long...The cake takes multiple steps over a couple of days, but no one step takes too much effort or time.
And it is sooo worth the effort!
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Since my sister is adamantly opposed to bananas,
my daughter whipped up some chocolate cupcakes
for the left over frosting.
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The garnish on top is a mix of lavender from the yard that is just starting to come out of its winter sleep and some rosemary that had a few purple blooms.
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| My Sous Chef |
My mother, the master of beautiful table settings, grew rye grass and baked bunny cookies for place cards at each setting.
Today was back to work. It was such a nice Easter that the glow carried me all through day today!
Happy Easter everyone!
35th Anniversary Hummingbird Cake
Southern Living Magazine April 2013
Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 cups diced ripe bananas (about 3 medium)
- 3 large eggs, beaten
- 1 cup chopped toasted pecans
- 1 cup vegetable oil
- 1 (8 oz) can crushed pineapple, undrained
- 2 tsp vanilla extract
1. Preheat the oven to 350 degrees. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9 inch square or round cake pans.
2. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (at least 1 hour).
3. Spread Cream Cheese custard filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.
Cream Cheese Custard Filling:
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups milk
- 1 (8oz) package cream cheese, cubed and softened
- 1 Tbsp. vanilla extract
Whisk together first 2 ingredients in a heavy saucepan; whisk in eggs and milk until smooth. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness. Bring to a boil, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in cream cheese and vanilla until cheese melts. Cool to room temperature (about 1 hour). Place plastic wrap directly on mixture(to prevent a film from forming), and chill 6 to 24 hours.
Browned Butter Frosting (Double the recipe if you want to do the basket weave design)
- 1 cup butter
- 1 (16 oz) package powdered sugar
- 1/4 cup milk
- 1 tsp vanilla
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown. Remove pan immediately from heat and pour butter into a small bowl. Cover and chill 1 hour or until butter is cook and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.
