My Hands up HIGH! My feet down LOW! My head hurt cuz my bra too tight! My booty shake from left to right! And dis da way I JIG A LOW!
That was such a thotful game we used to play in the back back days…lol!
Now that I done got that outta the way… hey girl hey!
It’s ‘trappin out the bando’ Tuesday! So I’m whippin (light) work on you heaux today! But no serious up I’ve been wanting to make this hummingbird cake for a while, and just so happens I have all of the ingredients at my house to do so including the most important one: knowledge.
Lately, I’ve been having a little more nervous energy than I’d like in my life, hence the urge to bake delicious shit. I honestly don’t even want to eat any of this cake, and I’ll probably end up giving it away.
For those of you who don’t know, I’m from the south 🙂 And also, hummingbird cake is a delicious southern delicacy that I was surprised to learn most people in this area hadn’t heard of. It’s really just like banana-pineapple cake with nuts and cream cheese frosting. The shit is delicious yall. Definitely worth a shot to make on your own. Now I will tell you that with anything, you get out of it whatever you put into it. With that being said, if you try to use cheap ass great value flour and such then don’t expect your cake to be light and moist. Ijs…
- 3 c all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 c sugar
- 1 tsp cinnamon
- 3 eggs, beaten (lightly)
- 1 c oil (I use canola)
- 1 1/2 tsp good vanilla flavoring
- 1 (8-ounce) can crushed pineapple, with the juices
- 1 c chopped pecans (optional, I don’t use this much usually, just cuz I’m not a huge fan of pecans, but you can use more or less depending on what you want)
- about 3 large ripened bananas, flavor extracted. You can read how to do this in my banana bread post here.
- Cream cheese frosting
- more pecans (optional)
Preheat oven to 350°F
Combine the dry ingredients and add the eggs and oil. It’s best if you don’t beat them with an electric mixer, but if you must then use the lower setting cuz you don’t wanna over-work the batter. Stir in the bananas, vanilla and pineapple. You really wanna fold this into the batter.
You can bake this in 9″ round cake pans or in a bundt cake pan, make sure they are greased and floured. Bake for about 30 mins or until they are done. For those of you who don’t know when a cake is done,
you prolly shouldn’t be reading this blog let alone attempting to bake anything on your own when a tooth pick inserted in the middle comes out clean then that means the cake is done.
Allow it to cool completely before frosting. Add the pecans to the frosting or on top of the frosting if you’d like.
Keep the cake in a cool place, but if your house is hot like the nether regions of hell then just go on ahead and refrigerate it. Matter of fact, just refrigerate the cake cuz I don’t want no problems lol.