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

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Carter
Added: Wednesday, August 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 8oz can crushed pineapple (drained)
2 cups mashed bananas
1 cup chopped black walnuts
1 8oz package cream cheese (softened)
1/4 pound butter (softened)
1 pound confectioners' sugar
1 teaspoon vanilla extract

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift together the flour, sugar, baking soda and salt - set aside. In large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture and mix by hand. Equally pour batter into prepared pans and bake for 1 hour or until toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks. Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on the top of one cake - then place other cake on top. Complete the cake by spreading the frosting on top and sides.

 

 

 

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