Friday, January 20, 2012

Hummingbird Bundt Cake

Cake Batter:
1-1/2 cups chopped pecans
3 cups all purpose flour
2 cups sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 lg.)
1 8 oz. crushed pineapple (do not drain)
3/4 cup canola oil
1-1/2 t. vanilla extract

4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 t. vanilla
1 - 2 T. milk

Prepare cake batter:  preheat oven to 350.  Bake pecans in single layer in a shallow pan 8 - 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14 cup bundt pan.   Spoon batter over pecans.
Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until done.   Cool 15 min.  Remove from pan to wire rack and cool completely.

Prepare glaze:  process cream cheese, powdered sugar, vanilla and 1 T milk in food processor until well blended.   Add remaining 1 T. milk, 1 t. at a time, processing until smooth.   Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

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