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Honey Hummingbird Cake
Makes 8 to 10 servings
This popular southern cake has a distinctive tropical flavor. It is rumored to be named for Jamaica’s national bird as part of a delicious tourism campaign. You should store the cake, covered, in the refrigerator but take out about 30 minutes before serving to remove the chill and enhance flavor.
- 2 cups chopped pecans
- 3 cups all-purpose flour
- 1 cup firmly packed light or dark brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup canola or vegetable oil
- 3 large ripe bananas, mashed (1-3/4 to 2 cups)
- 1 (8-ounce) can crushed pineapple, undrained
- 3/4 cup honey plus more to drizzle
- 2 teaspoons vanilla extract
- Honey Cream Cheese Frosting (recipe below)
Preheat oven to 350°. Lightly grease and flour three 8-inch cake pans.
Spread pecans on a baking sheet and bake for 5 to 8 minutes or until fragrant and very lightly toasted. Set aside 1/2 cup.
Combine flour, brown sugar, cinnamon, baking soda, and salt in a large bowl. Beat eggs in another large bowl. Stir in oil, bananas, pineapple, honey, and vanilla. Stir wet ingredients into dry ingredients. Fold in 1-1/2 cups pecans.
Spread batter evenly into prepared cake pans. Bake for 25 minutes, rotating pans halfway through baking time, until a toothpick inserted in the center comes out clean. Cool cake in pans on wire racks for 15 minutes. Remove from pans and cool completely on wire racks.
Spread frosting between layers and on top and sides of cake. Sprinkle with remaining 1/2 cup toasted pecans. Drizzle with additional honey, if desired.
Honey Cream Cheese Frosting:
Combine 3 (8-ounce) packages of very soft cream cheese, 1/2 cup (1 stick) unsalted butter, 1 tablespoon vanilla extract, 1/2 cup honey, and 1/8 teaspoon salt in a large bowl. Beat with an electric mixer 3 minutes until light and fluffy.
