"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

Hummingbird Cake Recipe

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

Contributor:  
Contributor:  
Helen Mowry
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tsp. cinnamon
3 large eggs, beaten lightly
3/4 c. vegetable oil
1 c. pecans, chopped
2 large ripe bananas, mashed
8 oz. crushed pineapple, undrained
1 1/2 tsp. vanilla
Frosting
8 oz. cream cheese, softened
1 stick unsalted butter, softened
1 tsp. vanilla

Directions:
Directions:
Heat oven to 350. Butter and flour two 9-inch cake pans. In a large bowl; whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir until dry ingredients are just moistened. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans. Bake at 350 for 28 minutes or until toothpick inserted into center of cake comes out clean. Cool on wire rack for 15 minutes. Turn out and cool completely.
Frosting:
In a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the confectioners' sugar. Beat in vanilla.
Place one cake layer on serving plate. Spread about 1 cup frosting over top. Place second layer on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving. Keep refrigerated.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Ed Mowry bakes this, it is good.

 

 

 

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