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Hummingbird Cake Recipe

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

Contributor:  
Contributor:  
Paula Deen
Added: Wednesday, June 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8oz.) can crushed pineapple, with juice
1 tsp. vanilla extract
1 tsp. ground cinnamon
4 large eggs, beaten
ICING:
1 1lb. box confecitoners sugar
1 (8oz.) pkg. cream cheese, at room temperature
6 tbsp. butter, softened
1 tsp. vanilla extract
1 tbsp. milk, add more if needed
1/2 cup finely chopped pecans

Directions:
Directions:
Preheat the oven to 325. Grease and flour three 8-in. round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans. Bake for 26-28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely. To make the icing mix the sugar, cream cheese, butter, vanilla and 1 tbsp. milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp. at a time, to achieve the proper spreading consistency. Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with pecans. Refrigerate until ready to serve.

 

 

 

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