Hummingbird Layer Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans (for topping)
• 1/2 cup sliced bananas (for topping)
• 1/4 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract (for glaze)
• Pinch of salt (for glaze)
• Edible flowers (for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in mashed bananas, crushed pineapple, chopped pecans, and chopped walnuts.
7. Divide batter evenly among prepared pans and smooth tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together heavy cream, powdered sugar, vanilla extract, and pinch of salt until smooth.
11. Place one cake layer on a serving plate, spread with glaze, then top with another layer and repeat.
12. Cover the entire cake with remaining glaze, allowing it to drip down the sides.
13. Top with sliced bananas, chopped pecans, and edible flowers.
14. Refrigerate for at least 1 hour before serving to allow flavors to meld.