"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hummingbird Cake Recipe

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

Contributor:  
Contributor:  
Kay Hayes
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups oil
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups flour
dash of salt
2 ripe bananas, diced
1 (8 oz) can crushed pineapple with juice
1/2 cup coconut
1 cup chopped pecans

Directions:
Directions:
Mix, by hand, oil, sugar, and eggs. Add vanilla, soda, cinnamon, flour , and salt. Mix well.. Add bananas, pineapple, coconut, and pecans. Pour well-mixed batter into greased bundt pan and bake 1 1/2 hours at 350 degrees. Cool before removing from pan. Ice with cream cheese frosting.
1 package (8oz) cream cheese.
1/2 cup soft butter
1 package (16 oz) powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Combine butter and cream cheese and beat until smooth. Add sugar and vanilla. Spread on cake and sprinkle with pecans.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15 minutes plus bake time
Personal Notes:
Personal Notes:
This is a good cake to keep in the freezer for emergency dessert. I have also halved it and cooked it in loaf pans.

 

 

 

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