Grandma Walker's Hummingbird Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups all-purpose flour
2 cups granulated sugar
1 tsp. table salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
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Directions: |
Directions:1) Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla.
2) Pour batter into three greased and floured 9 inch round cake pans. Bake at 350º for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks ten minutes; remove from pans, and cool completely on wire racks.
Frost with cream cheese icing and store in refrigerator. |
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Personal
Notes: |
Personal
Notes: Oh, the memories of this delicious cake! My sweet Grandma Walker always made this recipe. Sometimes she would even make it in a bundt so she could slice it up and individually wrap pieces for my lunchbox. So sweet!
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