"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hummingbird Cake Recipe

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

June Sloan
Added: Monday, December 8, 2008


3 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3 eggs, beaten
1 1/2 cup vegetable or canola oil
1 1/2 tsp vanilla extract
1(8oz) can crushed pineapple undrained
1 cup chopped pecans
2 cups chopped and mashed bananas
Frosting (recipe follows)
1/2 cup crushed pecans

Preheat oven to 350 degrees.
Combine the dry ingredients in a large bowl
Add the eggs and oil, stirring until moist. Do not beat. Stir in the vanilla, pineapple, pecan's and bananas. Spoon the batter into three well-greased
and floured 9 inch cake pans. Bake just until the mixture sets. 25-30 minutes. Remove from the oven and cool for 10 minutes in the pans. Then remove the cakes from the pans and cool completely on cake racks. Spread the top of each layer evenly with some frosting. Stack the layers and frost the cake with the remaining frosting. Top
with crushed pecans.

Personal Notes:
Personal Notes:
This cake is really rich and comes from a cookbook called"Who's your mamma, are you catholic and can you make a Roux."




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