HUMMINGBIRD CAKE
One 9-inch 3-layer cake; about 16 servings
This Jamaican specialty, now a popular dessert in the South, was originally known as Doctor Bird Cake, named for the red-billed streamertail hummingbird that is indigenous to Jamaica. It is made extra moist by the addition of banana and pineapple. To decorate the top of the cake, either arrange whole pecans in a circle around the edge of the cake or sprinkle chopped pecans evenly over the top.
Preheat the oven to 350°F. Coat three 9-inch round cake pans with cooking spray and line the bottoms with rounds of parchment paper.
Whisk to combine in a large bowl:
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground allspice
Whisk to combine in a medium bowl:
- 2 cups mashed ripe banana (about 3 large)
- One 8-ounce can crushed pineapple with juice
- 1 cup (200g) sugar
- 1 cup packed (230g) brown sugar
- 1 cup (210g) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla
Add the banana-pineapple mixture to the flour mixture and stir just until combined. Fold in:
- 1 cup chopped toasted pecans
Divide the batter among the prepared pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Let cool in the pans on a rack for 10 minutes. Invert the cakes onto the rack, peel off the parchment paper, and turn right side up to cool completely.
Fill and frost with:
- Double recipe Cream Cheese Frosting
Garnish the top of the cake with:
- 12 whole pecans, toasted ¾ cup chopped toasted pecans