Hummingbird Cake

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 2 cups granulated white sugar
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 1 can crushed pineapple, with juice
• 2 cups mashed bananas
• 1 cup finely chopped pecans
• 1 pound cream cheese, softened
• 1 cup unsalted butter, softened
• 2 pounds powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon Cointreau or other liquor
• 1 cup roughly chopped pecans, for topping
• Edible flowers for garnish

Directions

1. Set the oven to 350 degrees F. Coat three 9-inch round cake pans with butter, then dust them with flour.
2. In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg with some energy, so everything is evenly blended.
3. In another bowl, whisk the canola oil, sugar, and eggs until combined. Stir in the pineapple, bananas, vanilla, and 1 cup of the chopped pecans, mixing gently rather than beating.
4. With a wooden spoon or spatula, gently fold the wet mixture into the dry mixture just until no dry streaks remain. Do not keep mixing once it comes together.
5. Divide the batter among the three prepared pans as evenly as you can. Bake on the center racks at 350 degrees F for 20 to 25 minutes, until a toothpick or knife poked into the middle comes out clean.
6. Set the pans on wire racks and let the cakes cool for 10 minutes. After 10 minutes, slide a knife around each edge and turn the cakes out of the pans. Leave them on wire racks until completely cool before adding frosting.
7. For the frosting, beat the softened butter with the cream cheese in a large bowl using an electric mixer. Turn the mixer to low and add the powdered sugar gradually, working in small additions until it has all been mixed in; then add the Cointreau and vanilla and beat until the frosting is light and fluffy. Do not pour in the powdered sugar while the mixer is running fast, unless you are in the mood to clean a sweet white dusting off the kitchen.
8. To assemble, set one layer, top down, on a large plate or cake stand; that gives you a flatter surface and helps the finished cake sit more evenly. Spread frosting evenly over that layer, stack and frost the second and third layers the same way, then cover the sides with frosting.
9. Cover the entire top with the remaining cup of chopped pecans, toasted or un-toasted. Or, if you prefer, press the chopped pecans onto the sides and keep the top simply frosted.
10. This cake is at its best on the day it is made, and once assembled and frosted, it can sit for a few hours before serving. To serve it the next day or save leftovers, cover the cake as tightly as possible and refrigerate it. Take it from the fridge and let it come to room temperature for an hour or two before serving.