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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from Youngblood Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Browning
Added: Saturday, May 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all purpose flour
2 c. sugar
1/2 t. salt
2 t. baking soda
1 t. cinnamon
3 eggs, beaten
1 1/4 c. vegetable oil
1 1/2 t. vanilla extract
8 oz. can crushed pineapple, drained
1 c. chopped pecans
2 c. chopped ripe bananas

Icing:
16 oz. cream cheese, softened
1 c. butter, room temperature
2 lb. powdered sugar
2 t. vanilla extract
1 c. chopped pecans

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour three 9" round cake pans. Sift flour, sugar, salt, baking soda and cinnamon several times. Add eggs and vegetable oil to dry ingredients. Stir until moistened. Stir in vanilla, pineapple and pecans. Fold in bananas. Spoon batter into cake pans. Bake for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Turn out on cooling rack. Cool completely before icing.

Icing:
In large mixing bowl combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating with electric mixer until light and fluffy. Stir in vanilla and 1/2 cup pecans. Top frosted cake with remaining pecans.

 

 

 

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