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Hummingbird Cake Recipe

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

Fred Wootten/Mike Cano
Added: Tuesday, March 25, 2008


2 c sugar
1 tsp salt
1 tsp cinnamon
3 c flour
1 tsp baking soda
˝ tsp nutmeg
3 eggs, slightly beaten
1 ˝ c salad oil
8 oz crushed pineapple and juice
1 c mashed bananas
1 c shredded carrots
˝ tsp vanilla extract
1 c chopped pecans

Frosting ---
8 oz cream cheese (softened)
1/2 c butter (softened)
1 box (1 lb) confectioner's sugar
1 tsp vanilla extract
1 cup pecans (chopped)

Combine dry ingredients. Mix by hand. Add eggs and oil. Stir until moistened. Do not beat.

Stir in pineapple, bananas, carrots, vanilla and pecans. Bake in 3 9-inch cake pans (spray first with non-stick spray) at 350 degrees for 25 to 30 minutes.

Cool on racks.

FROSTING: Cream 8 ounces of softened cream cheese and ˝ cup softened butter.

Add 1 (1-pound) box confectioner’s sugar and 1 teaspoon vanilla extract. Beat until desired consistency. Stir in 1 cup chopped pecans.

Frost between layers and top only.




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