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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sue Snyder/Jones
Category:
Category:
Ingredients:  
Ingredients:  
3 c all purpose flour
2 c sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3 eggs lightly beaten
1 1/2 cup cooking oil
1 1/2 tsp vanilla
1 8 oz can crushed pineapple in heavy syrup
1 c chopped pecans
2 c chopped bananas
1/2 c coconut

Frosting:
1 8 oz. cream softened cream cheese
1 stick softened butter
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 350 degrees. Prepare three 9 inch cake pans with shortening and flour. Combine dry ingredients in a large bowl. Add eggs and oil. Stir but do not beat. Add pineapple, pecans, coconut, and bananas. Stir until mixed. Do not beat.

Pour into prepared cake pans. Bake 25-30 minutes at 350. Cool in pans 10 minutes. Remove and cool completely before icing.

Frosting:
Beat all ingredients until light and fluffy. Add pecans and spread between layers, on top and sides. Dust the top with fine chopped pecans.
Personal Notes:
Personal Notes:
This is a very heavy cake and is best after frosted and let sit for an hour or so before cutting.

 

 

 

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