"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from OUR KITCHEN TO YOURS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Pults
Added: Friday, June 17, 2005


3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 (8oz) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bannanas
Cream Cheese Frosting (look in misc.)
1/2 cup chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25-30 minuted or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top.

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