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Hummingbird Cake Recipe

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

Contributor:  
Contributor:  
Marilyn Popp
Added: Tuesday, February 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. flour, sifted
1 t. salt
1 t. Baking Soda
1 t. cinnamon
2 c. sugar
1 1/4 c. vegetable oil
3 eggs
1 t. vanilla
1 can (8 1/4 oz.) crushed pineapple and juice
3 small bananas, finely chopped
1 c. pecans, chopped

Directions:
Directions:
Sift dry ingredients into a large bowl; add oil, eggs, pineapple & juice and vanilla. Beat well by hand. Add finely chopped bananas and pecans and mix well. Pour into a greased and floured Bundt pan. Bake at 350 for 1 1/2 hours. Cool 10 minutes then invert on cake plate.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This cake is moist and freezes very well.

 

 

 

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