"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for HUMMINGBIRD CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Tuesday, August 11, 2009


3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 beaten eggs
1 1/2 cups vegetable oil
11/2 teaspoon vanilla
1 (8-oz.) can pineapple, undrained
1/2 cup chopped pecans plus 1/2 cup to decorate top of cake
2 cups chopped bananas

8 ounces cream cheese
1/2 cup butter
16 ounces powdered sugar
1 teaspoon vanilla

Combine in bowl: flour, sugar, salt, soda, cinnamon.
Add beaten eggs and oil; stir into dry ingredients until moist. DO NOT BEAT.
Stir in vanilla, pineapple, pecans, and bananas.
Spoon batter into two 9-inch pans. Bake 30 minutes at 350. Cool.

Combine cream cheese and butter, add powdered sugar and whip in vanilla. Spread over cake and sprinkle with more pecans.

Personal Notes:
Personal Notes:
Ginger fell in love with this cake at the Skinner home in Ponca City when we stayed there for a tennis tournament. Thanks, Mrs. Skinner.




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