"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 6, 2008


3 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 c granulated sugar
1 tsp ground cinnamon
3 large eggs, lightly beaten
3/4 c vegetable oil
1 1/2 tsp vanilla extract
1 8 oz. can crushed pineapple, undrained
1 c chopped pecans
1 3/4 c mashed bananas
Cream Cheese Frosting (recipe follows)
16 pecan halves for garnish, if desired

Preheat oven to 350. Grease and flour three 9 inch cake pans; set aside. Sift into a bowl the flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir vanilla, pineapple, pecans, and bananas.
Pour batter into prepared pans and bake for 23 to 28 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and let cool completely on wire racks.
Spread frosting between layers and on top and sides. Refrigerate up to three days, or freeze up to three months. Garnish, if desired, with pecan halves.
16 servings

Personal Notes:
Personal Notes:
Nell says it cooked in 26 minutes




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