"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for HUMMINGBIRD CAKE, by , is from Recipes from Granny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Priscella Jacobs
Added: Sunday, January 14, 2007


3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs,beaten
1 c. oil
1 1/2 tsp vanilla
8 oz. can crushed pineapple,with juice
1 c. pecans
2 c. mashed bananas
3 oz.cream cheese
1/2 c. oleo
1 tsp. vanilla
1 c. powder sugar
1/3 c. chopped nuts

Combine sugar,oil,eggs and vanilla. Blend flour,soda,salt and cinnamon add to creamed mixture along with bananas and pineapple. Pour into greased and floured 9 x 13 x 2 pan. Bake at 325 for 30 min or until done.Cool. Frost with cream cheese frosting. Top with nuts.




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