"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

HUMMINGBIRD CAKE Recipe

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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.

Contributor:  
Contributor:  
Joy Burgess
Added: Tuesday, August 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

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

Directions:
Directions:
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.

Frosting:
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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