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Hummingbird Cake Recipe

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

Contributor:  
Contributor:  
Kathy Smith
Added: Wednesday, August 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs, well beaten
1 8 oz. can crushed pineapple, undrained
1 cup pecans or walnuts, chopped
2 cups bananas, chopped (not ripe)
2 8 oz. packages cream cheese, softened
1/2 pound butter or margarine, softened (2 sticks)
2 16 oz. packages confectioners' sugar
2 Tsp vanilla
1 cup pecans or walnuts, chopped

Directions:
Directions:
Sift together flour, salt, baking soda and cinnamon. Stir in sugar. Add oil and eggs; stir until dry ingredients are moistened. Stir in pineapple, pecans, bananas, and vanilla. Do not beat. Spoon batter into three well-greased and floured 9 inch cake pans. Bake at 350 for 25 to 30 minutes. Cool in cake pans for 10 minutes. Remove from pans. Cool completely. To make frosting, cream the cheese and butter. Beat in sugar until light and fluffy. Add vanilla. Fill and frost layers. Sprinkle with nuts. makes 2 1/2 dozen cupcakes - bake 20 minutes. Make 1/2 recipe frosting.

 

 

 

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