Sunday, April 14, 2013

Hummingbird Bundt Cake

Hummingbird Bundt Cake

Cake Batter
1 1/2 c. chopped pecans
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs, beaten
1 3/4 c. mashed ripe bananas (about 4 large)
1 (8 oz) can crushed pineapple (do not drain)
3/4 c. canola oil
1 1/2 tsp. vanilla extract

4 oz. cream cheese, cubed and softened
2 c. sifted powdered sugar
1 tsp. vanilla extract
1 to 2 Tbsp. milk

Prepare Cake Batter:  Preheat oven to 350.  Bake pecans in a single layer in a shallow pan for 8 to 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 for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool cake on wire rack for 15 minutes; remove from pan and cool completely.

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 glaze over cooled cake and sprinkle with remaining 1/2 c. pecan pieces.

Serves 10 to 12.

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