Jamaica Hummingbird Cake
Pecans or walnuts, often locally sourced, add a satisfying crunch, while a touch of coconut may transport you straight to the sandy shores. The layers of this cake are generously slathered with a velvety cream cheese frosting, creating a perfect balance of sweetness and tanginess reminiscent of the tropical paradise.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed bananas
- 1 ½ cups canola oil
- 1/2 cup walnuts (chopped)
- 1/2 cup pecans
- 1 can pineapple (8 ounce can, drained and crushed)
- 3 whole eggs (large)
Cream Cheese Frosting
- 1 pound confectioners’ sugar
- 8 ounce cream cheese, softened
- ¼ pound butter (softened)
- 1 teaspoon vanilla extract
Makes: 9inch round
Instructions
- Preheat oven to 350°F, grease and flour two 9-inch cake pans. Combine sifted flour, sugar, baking soda, and salt. In another bowl, mix bananas, oil, nuts, pineapple, and eggs. Combine both mixtures, pour into pans, and bake for 1 hour. Let cakes cool. For frosting, beat confectioners’ sugar, cream cheese, butter, and vanilla until smooth. Spread frosting on cooled cake’s middle, sides, and top.
Nutrition
Serving: 15g | Calories: 7830kcal | Carbohydrates: 1256g | Protein: 58g | Fat: 508g | Saturated Fat: 91g | Polyunsaturated Fat: 138g | Monounsaturated Fat: 263g | Trans Fat: 5g | Cholesterol: 255mg | Sodium: 4171mg | Potassium: 2520mg | Fiber: 31g | Sugar: 459g | Vitamin A: 3178IU | Vitamin C: 41mg | Calcium: 206mg | Iron: 22mg