"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hummingbird Cake Recipe

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

Shannon Higgins
Added: Friday, March 13, 2009


3 cups all-purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 oz) unsweetened crushed pineapples, undrainded
1-1/2 tsp vanilla extract
1 cup chopped walnuts
1/4 cup shortening
2 tbsp butter, softened
2 tbsp grated lemon peel
1/4 tsp salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 tsp half and half cream
Chopped walnuts, optional

In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts. Pour into three greased and floured 9-in. round baking pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; then remove from the pans to wire racks. Cool completely.
For frosting, in a large mixing bowl, beat shortening, butter,lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired.

Number Of Servings:
Number Of Servings:
12-14 servings
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
This cake is delicious!




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