"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from All My Children Gotta Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gloria Cody
Added: Wednesday, January 28, 2009


3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple with juice
1 c. chopped pecans
2 c. bananas, chopped

Cream Cheese Frosting:

8 oz. cream cheese, softened
1/2 c. butter, softened
16 oz. powdered sugar
1 tsp. vanilla
1/2 c. chopped pecans

Preheat oven to 350. Combine first 5 ingredients in a large mixing bowl. Add eggs and oil. stir until dry ingredients are moist; do not beat. Stir in vanilla, pineapple, pecans, and bananas. Spoon batter into 3 greased and floured 8 inch cake pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans to finish cooling.


Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Use chopped pecans to sprinkle on top of frosted cake.

Personal Notes:
Personal Notes:
This is one of my all time favorite cakes! I always double the frosting recipe.




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