Feb 1, 2012

Hummingbird Cake

I made this awesome cake when my two friends, Meggan and Lindsey came to visit.  There is something about company that brings out the baker in me.  I tweaked a recipe from this month's Southern Living.  It was very easy to make - enjoy!

3/4 cup chopped pecans
3/4 cup sliced almonds
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1tsp ground cinnamon
1/2 tsp salt
3 large eggs, lightly beaten
1 20 oz can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp vanilla extract

4 oz cream cheese, cubed and softened (Do not microwave it...I did and it was too soupy)
2 cups sifted powdered sugar
1 tsp vanilla extract
1 to 2 tbsp milk

1.  Prepare cake batter:  Preheat oven to 350.  Bake nuts in a single layer in a shallow pan for 8-10 minutes or until toasted and fragrant, stirring halfway through. 

2.  Stire together flour and next four ingredients in a large bowl; stir in eggs and next four ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted nuts into a greased and floured 14 cup bundt pan.  Spoon batter over pecans.

3.  Bake at 350 for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4.  Prepare Glaze:  Process cream cheese, powdered sugar, vanilla, and 1 tbsp milk in a food processor until well blended.  Add remaining 1 tbsp milk, 1 tsp at a time, processing until smooth.  Immediately pour over cooled cake and top with the rest of the toasted nuts.

It was so, so good!  We had it for dessert and also for breakfast the next day!

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