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Hummingbird Cake Recipe

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

Kelly Gahn
Added: Saturday, November 1, 2008


3 C flour
2 C sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3 eggs
2 C mashed ripe bananas
1 1/2 C vegetable oil
1 8oz can unsweetened crushed pineapple, undrained
1 1/2 tsp vanilla
1 C chopped walnuts
Pineapple Frosting:
1/4 C shortening
2 tbsp butter, softened
1 tsp grated lemon peel
1/4 tsp salt
6 C confectioners' sugar
1/2 C pineapple juice
2 tsp half and half cream
chopped walnuts, optional

In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple, and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-inch round baking pans. Bake at 350º for 25-30 min or until a toothpick inserted in the middle comes out clean. Cool 10 min; then remove from pans to wire racks. Cool completely. For frosting, in a large bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners’ sugar alternately with pineapple juice. Beat in cream spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Enjoy!




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