Hummingbird Cake

I was itching to bake and last Saturday I baked the “Hummingbird Cake” – I saw this recipe in one of the Oprah’s show and decided to give it a try. Plus it was my cousin, Arwin’s birthday on July 9th. So: Itching to bake + Birthdays = Baking spree! The cake turned out good; the cream cheese icing is the highlight of the cake – which made it so irresistible. As usual, I reduced the measurement for sugar – for both the cake and the icing. You can add raisins if you wish to omit the pineapple (I personally think that raisins would make a better combination with banana). As I forgot to add the chopped almonds in the mixture, I sprinkled it in between the layers and on the top and the sides of the cake. My advise: As soon as the cake cools down, refrigerate the cake and the icing (separately) for few minutes to prevent the butter from the icing from melting; when the icing is cold and firm, it sticks better when spread on the cake. Herewith is the recipe:

INGREDIENTS:

Cake:

3 cups all-purpose flour

2 cups granulated sugar (I reduced it to 1 and a 3/4 cups)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

2 cups chopped ripe bananas

1 cup drained crushed pineapple (or you may substitute it with raisins)

1 cup vegetable oil

2 large eggs, beaten

1 1/2 tsp. vanilla extract

1 cup finely chopped almonds/pecans/walnuts

Icing:
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups of sifted icing/confectioners' sugar (the sugar just balances the taste of the cream cheese - it's sourish sweetish - the taste of the cream cheese is not so overpowering and the same for sugar - the taste is just balanced - if you don't like the sourish taste of the cream cheese, you can add more sugar)
1 tsp. vanilla extract

STEPS:

1. To make the cake, position racks in the center and bottom third of the oven and preheat to 175 degrees Celcius. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess.
2. Sift the flour, sugar, baking soda, cinnamon and salt into a bowl.
3. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer.
4. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat.
5. Fold in the almonds/pecans/walnuts.
6. Spread evenly into the pans.
7. Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes.
8. Invert the cakes onto the racks. Turn right side up and cool completely.
9. To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
10. Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake.
11. Refrigerate overnight before serving.
12. Indulgence!