I can’t believe June is almost over! I’ve had a wonderful time working on Rafe and Juliet’s anniversary party at Boudreaux’s restaurant on the Isle of Grace, and today we’re serving dessert. Luckily, it’s one of my favorites and a southern classic: Hummingbird Cake.
Juliet Montfort ~ “It’s been such a lovely evening and even though it’s getting late, the sun still hovers over the river despite the flood of fireflies that’ve appeared. After dinner we danced for hours, drank champagne and sweet tea, and now it’s time to cut the cake.
I was so surprised with all of this–the party, the vow renewal, my girlfriends decorating Boudreaux’s–and I’m still so overwhelmed. Before Rafe returned, I spent eight lonely years struggling to build a life not realizing that I didn’t have to do it alone. And now that Rafe is back, and my life is filled with friends and family again, I’m so grateful. Yet, I’m also sad.
At the time, during those eight years, I had no idea how alone I really was. While that was probably a good and necessary thing at the time, now I realize all that I’ve missed and I’m determined never to let that happen again. Tonight I’m surrounded by those I love, and those who love me, and that makes me the luckiest woman in the world. Now I know I’ll never be alone again.”
Hummingbird Cake
Ingredients
Cake
- ¾ cup unsalted butter softened
- ¾ cup avocado oil
- 1 cup dark brown sugar firmly packed
- ½ cup sugar
- 2 large eggs lightly beaten & room temperature
- 2 cups mashed over-ripe bananas (about 4 bananas)
- 1 8 oz can crushed pineapple do not drain
- 1 Tablespoon pure vanilla extract
- 3 cups flour
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup pecans roasted and chopped (optional)
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
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Preheat oven to 350℉, and grease and flour the sides and bottoms of two 9" pans. Line the bottom of each pan with parchment paper, cut to fit exactly.
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In the large bowl of a standing mixer, cream together the butter, avocado oil, brown sugar, and sugar. Beat until creamy and smooth. Then slowly add in the eggs, bananas, crushed pineapple and all its juice, and vanilla extract. Remove the mixer and finish mixing the batter with a spoon.
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In another large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Stir until combined. Then, with a spatula, fold the dry ingredients into the wet batter. Once the batter is combined, fold in the nuts. Do not over-mix or the cake will be dry.
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Divide the batter evenly between the baking pans. Bake for 30-35 minutes, testing the cake in the last five minutes for doneness. A toothpick should com out clean. Remove the cakes and cool for ten minutes in the pan. Then remove the cakes and cool them completely on a baking rack.
Cream Cheese Frosting
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in the large bowl of the standing mixer, mix together the butter and cream cheese until smooth and creamy. Then stir in the vanilla extract and salt.
On a lower speed, slowly add in the confectioner's sugar until well blended and creamy.
Place one layer of cake on a cake plate and frost the top. Add the other cake layer on top and frost the entire cake.
For a more decorative cake, cut each cake layer in half horizontally so you have four layers. Just frost in between each layer, making more frosting if you need it.
