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viernes, 2 de noviembre de 2012

Humming Bird Cake 2


3 cups self rising fluor
2 cups granulated sugar
3/4 vegetable oil
1/2 cup chopped pecans
2 very ripe large bananas mashed
1 can (8 oz) crushed pineapple
1 tsp vanilla extract
1 tsp ground cinnamon
4 large eggs, beaten

Icing recipe
1 pound box confectioner's sugar
8 oz package cream cheese - room temperature
6 tbsp butter, softened
1 tsp vanilla
1 tbsp milk, more if needed
1/2 cup finely chopped pecans.

Preheat oven to 325ºF
Grease and fluor three 8 inch round cake pans.  In a large bowl, combine fluor, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs.  Stir well until smooth.
Pour batter into 3 pans and bake for 26 - 28 minutes, or until tops spring back.  Let cool in pans for 10 minutes.  Then cool on racks completely.
Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbsp milk in a large bowl tien an electric mixer.  Mix until smooth.  If needed add more milk, 1tsp at a time for proper spreading consistency.
Ice between each layer and on the top and sides.  Sprinkle top with pecans.  keep refrigerated.

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