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Hummingbird Cake Recipe

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


Added: Sunday, August 13, 2006


3 cups all-purpose flour
2 cups white sugar
1 tsp. butter flavoring
1 cup chopped black walnuts
2-3 medium mashed bananas
1 tsp. cinnamon
1 teaspoon salt
1 1/2 cups canola oil
1 (8 ounce) can crushed pineapple, drained
1 teaspoon baking soda
3 eggs

Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
1 pound (box) confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-3 9-inch cake pans. Sift together the flour, sugar, baking soda and salt. Set aside.
In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand. Pour batter into prepared pans and bake for 1 hour and 5 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool in pan for 1-hour.

Blend together the cream cheese, butter, sugar and vanilla until smooth and fluffy. Evenly spread frosting on middle, sides and top of cake.




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