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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.

Sue Snyder/Jones
Added: Friday, February 13, 2009


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

1 8 oz. cream softened cream cheese
1 stick softened butter
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans

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.

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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