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Hummingbird Cake Recipe

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

Clemmie Williams
Added: Thursday, September 25, 2008


3 Cups plain flour
2 Cups of sugar
1 Teaspoon salt
1 Teaspoon baking soda
1 Teaspoon ground cinnamon
2 Eggs, beaten
1-1/2 Cups of vegetable oil
1-1/2 Teaspoons vanilla extract
8 oz. Can crushed pineapples, drained
1 Cup chopped pecans
2 Cups mashed bananas

Cream Cheese Frosting:
2 packages cream cheese -- (8oz each), softened
1/2 cup butter -- room temperature
2 boxes powdered sugar -- (16oz each)
2 teaspoons pure vanilla extract
1 cup chopped pecans

Grease and flour four round cake pans. Preheat oven to 325 degrees. Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir until moistened, but do not beat. Stir in vanilla extract, pineapple, pecans and bananas. Bake at 325 degrees for 25-30 minutes. Cool and frost with Cream Cheese frosting.

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all layers, stack and then frost edges. Carefully draw a circle on the layer with a toothpick and fill in that circle with the chopped pecans.




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