Hummingbird Cake

Serves 12

Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups ripe bananas, chopped
• 1 cup crushed pineapple, drained
• 1 cup vegetable oil
• 2 large eggs, beaten
• 1 1/2 teaspoons pure vanilla extract
• 1 cup (4 ounces) pecans, finely chopped

PREPARATION: Arrange racks in the center and bottom third of oven and preheat to 350 degrees. Lightly butter two 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. (Or, butter the pans, line the bottoms with rounds of parchment paper and then flour the pans.) Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In a separate bowl, hand stir or whisk the bananas, pineapple, vegetable oil, eggs and vanilla extract until combined. Pour into the dry mixture and fold together with a large spatula until smooth. Do not beat. Fold in the pecans. Spread evenly between the two pans. Bake until the cake springs back when pressed in the center, around 30 to 35 minutes. Transfer the cakes onto wire racks and cool for 10 minutes. Invert the cakes onto the racks. Turn right side up and cool completely.

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Icing

• 8 ounces cream cheese, room
  temperature
• 1/2 cup (1 stick) butter, room temperature
• 4 1/2 cups confectioners’ sugar, sifted 
• 1 teaspoon pure vanilla extract

PREPARATION: Using an electric mixer, beat the cream cheese and butter in a large bowl on high speed until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing. Place one cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second cake layer, right side up. Spread the remaining icing over the top and sides of the cake. 

RECIPE NOTE: At chef Art Smith’s Homecomin’ Florida Kitchen & Southern Shine Bar at Disney Springs, the hummingbird cake is prepared in three layers and served with a scoop of vanilla bean ice cream and a seasonal fruit gastrique on the side. In his home kitchen, chef Art often serves this two-layer version garnished with edible flowers, washed citrus leaves or cut sprigs of fruit from the garden.

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