"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hummingbird Cake Recipe

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

Contributor:  
Contributor:  
Brenda Ware
Added: Wednesday, February 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3c. flour
1 t. baking soda
1/2 t. salt
2 c. sugar
1 t. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla extract
1 - 8oz. can crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas



CREAM CHEESE FROSTING:

1/2 c. butter
1- 8oz. package cream cheese, softened
1 - 16 oz. package powdered sugar, sifted
1 t. vanilla extract
1/2 c. chopped pecans, toasted

Directions:
Directions:
Combine flour, baking soda, salt, sugar and cinnamon in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9" round cake pans. Bake at 350 for 23 - 28 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

ICING - Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Add vanilla. Mix well. Spread cream cheese frosting between layers and on top and sides of cake. Spinkle pecans over top of cake.

 

 

 

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