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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. vanilla extract
1 8 oz. can crushed pineapple, undrained
1 1/2 c. chopped pecans
2 c. chopped bananas
Directions:
Directions:
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9" round cake pans. Bake in a 350 degree oven for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Spread frosting (Below) between layers and on top and sides of cake. Then sprinkle remaining 1/2 c chopped pecans on top.
CREAM CHEESE FROSTING:
1 8 oz. pkg. cream cheese, 1/2 c. butter or margarine, 16 oz. pkg. powdered sugar sifted, 1 tsp. vanilla extract.
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy. Makes enough to frost a 3-layer cake.

 

 

 

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