The caramel frosting on this hummingbird cake hardens to seal in the moist delicious flavor. Thanks Dorothy for sending in this homemade hummingbird cake recipe.
3 cups All-purpose flour
2 cups Sugar
1 Tablespoon Baking Powder
1 tsp Salt
1/2 tsp Ground cloves
2 cups Bananas, mashed
1 cup Oil
1 1/2 tsp Vanilla
2 cups Sweet Potatoes, uncooked and shredded
8 ounces Pineapple, crushed and drained
Caramel Butter Frosting1 cup Butter
2 cups Brown Sugar, packed
1/2 cup Milk
6 cups Powdered Sugar
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ twoTwo 9 inch cake pans
Let the eggs stand at room temperature for about 30 minutes.
In a large bowl combine the flour, sugar, baking powder, salt and cloves.
Stir in the bananas, oil, eggs and vanilla just until moist.
Add the grated sweet potatoes and pineapple. Mix.
Spread evenly into pans.
Bake hummingbird cake for allotted time or until tested done with a toothpick.
Cool in pans for 10 minutes, remove from pans and peel off the parchment paper.
Cool cake completely before frosting.
In large saucepan melt the butter,
adding the brown sugar.
Bring to a boil over medium heat, stirring constantly for 1 minute.
Remove from heat and cool for five minutes.
Whisk in the milk until smooth.
Whisk in the powdered sugar until reaching a smooth spreadable consistency.
Frost hummingbird cake immediately.
Caramel Frosted Hummingbird Cake sets up and stiffens fast.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!