Two 8 oz. packages of cream cheese (softened) 2 sticks of butter (softened)
2 lbs. powdered sugar (sifted) 1 t. vanilla extract
1/4 t. almond extract 2 T. fresh lemon juice
Instructions
1. Preheat oven to 350 degrees, butter and line two 10 inch
cake pans with parchment paper and spray again. No sticking
here!
2. In a large mixing bowl, combine combine all dry ingredients,
in another bowl combine oil, beaten eggs, extracts, banana,
pineapple and walnuts.
3. Lightly stir and fold just until all ingredients are moistened.
4. Turn the batter evenly into the two pans.
5. Bake for 25-35 minutes or until the cake are GBATWA,
golden brown all the way around and a tooth pick comes out
clean.
6. Remove and let cool for a few minutes and take out of the
pans.
While the cake continue to fully cool make the frosting, or, if you
had time before make this days ahead and wait for the cake. This
will make more frosting than use will use.
1. Combine all the ingredients in a a mixer with the paddle
attachment and beat until fluffy.
2. Place one layer of the completely cooled cake on the
bottom, frost the top of that layer and add the second. Frost the
entire cake very thinly and refrigerate. Why you ask? This is what
is know a s a crumb coat and it’s worth the price of admission.
Stay with me on this, it can make your cakes look like the ones
behind glass. The cooled and hardened frosting will trap any
errand cake crumbs and on your final frosting the results will be
crumb free and creamy. Take care when frosting a cake not to
pick up the spatula from the surface of the cake, always press
down a little and move the wrist.
After refrigerating the cake for a spell, apply your final frosting.
Garnish with some toasted walnuts and keep it fairly cool, as the
cream cheese frosting is soft.
Originally Submitted
12/18/2010
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