Wednesday, November 30, 2011

Book Club Bounty - November

I knew I had found my November Book Club recipe when I read the following excerpt on the Southern Living Website , "It is the most requested recipe in Southern Living magazine history". And to sweeten the deal even further, the recipe was super simple and required preparation steps more similar to banana bread than to any cake recipes I am used to making. It was a no brainer, extremely popular and easy! How could I not make it?!?

I whipped this cake up in no time, the frosting was a cinch too and off to Book Club I went to discuss our November read, "The Reliable Wife" by Robert Goolrick. The cake was a smashing success, the book was not. Most of the members complained about not liking the book and of its dark nature. But I must say, despite its less than stellar reviews it did make for great discussion. We found lots to ponder, dispute and elaborate on in this book.

All in all, I would say the cake is a must try and the book is a decent read if you are in the mood for something a little more heavy and seedy.

Hummingbird Cake
Adapted from Southern Living 1999

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped ripe bananas
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans
  • Combine first 5 ingredients in a large bowl; add eggs and oil,
  • stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  • Until incorporated. Do not over mix.
  • Pour batter into three greased and floured 9-inch round cakepans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Cut the rounded top off of the cakes to level.
  • Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Click Here for My Adapted Printable Recipe

1 comment:

Woody said...

When this cake came back from the book club with a little left for me and the baby we cheered: "CAKE! CAKE! CAKE!" and sat on the kitchen floor together and ate a piece.