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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 350º. 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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