"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ninny's Hummingbird Cake Recipe

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This recipe for Ninny's Hummingbird Cake, by , is from Mama B.'s Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pearl Mier
Added: Tuesday, February 17, 2009


3 c. All Purpose flour
2 c. sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 eggs, beaten
1 1/2 c. vegetable oil
1 can (8 oz.) crushed pineapple, do not drain
2 c. chopped pecans (divided)
2 c. chopped bananas

2 8oz. packages cream cheese
2 (16 oz.) packages confectioner sugar
2 tsp vanilla
1 c. butter or margarine

Preheat oven to 350. Combine dry ingredients in a large mixing bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat with mixer. Stir in vanilla, pineapple, 1 cup of pecans and bananas.

Spoon batter into 3 well greased and floured 9 in round cake pans. Bake for 25 to 30 minutes. Remove from pans and cool completely.

Prepare frosting by blending cream cheese, butter and vanilla first, slowly adding sugar and beating between each addition until thoroughly blended and smooth.

Spread between cooled layers, stacking on top of each other as you go. Secure with wooden tooth picks to keep layers from shifting Frost sides and top of cake and sprinkle remaining pecans on top.




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