made by Rachel

When I lived in Chicago I was lucky enough to get reservations at Table 52, the restaurant Oprah's personal chef opened, and had this AMAZING million layer hummingbird cake.  Ever since going there I have wanted to replicate that delicious dessert and here is my not too shabby attempt!  I have to admit Art Smith's was better - but come on - he was Oprah's chef!
For the cake you will need:
1 cup pecans, toasted at 350 for 8 min and then finely chopped
3 cups cake flour
2 cups sugar (measure out two cups then take OUT 2 Tablespoons of it, so a little less than 2 cups)
1 tsp baking soda
1/2 teaspoon salt
1 tsp cinnamon
3 eggs
3/4 cup canola oil
1 1/2 tsp vanilla
1 - 8 oz can crushed pineapple, and juices
2 cups mashed ripe bananas(3-4 bananas)
1/2 cup coconut

For the frosting you will need:
1 stick unsalted butter, room temperature
8 oz/1 box cream cheese, room temperature
4 - 4.5 cups confectioner's sugar
1 tsp vanilla

Garnish:
1 cup pecans, toasted and finely crushed

To make:
Preheat oven to 350F.  Grease two large, round cake pans and line the bottoms with a circle of parchment paper. 

Whisk together the flour, baking soda, salt, cinnamon, and sugar (remember to remove two tablespoons from the 2 cups - I did this because I added coconut, which is all ready sweetened, and didn't want to over do the sugar content).

In another bowl, mix together the eggs, oil, vanilla, pineapple and pineapple juices, mashed bananas, and 1 cup of chopped pecans. Add the wet ingredients to the flour mixture and fold until combined. Evenly divide the batter between the two cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.  

Cool the cakes on a wire rack for 10 minutes then remove from the pans and cool on the wire rack until totally cooled.  

For the frosting:
Beat the butter and cream cheese until smooth and all the lumps are gone. Gradually add the powdered sugar and beat until smooth. Scrape the sides of the bowl and add the vanilla.  Beat until light and fluffy.
Place one cake, top side down, onto a cake plate. Spread a little less than half the frosting on top and spread around (don't go onto sides just yet).  Put the other cake layer, top of cake facing up, onto the first layer, and spread the rest of the frosting over the top (and now you can do the sides IF you have enough frosting - I did not!). Sprinkle the crushed pecans on top and lightly press them into the frosting.  Refrigerate the cake for a bit so the icing sets, especially if it's hot out!  
Art's cake may have been good enough for Oprah but mine got the approval of one of my favorite little girls - she loved it!
Bass
9/3/2012 11:31:26 am

Umm you forgot to list how much humming bird goes in it.

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Rachel
9/3/2012 11:33:28 pm

ha - gross!

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