"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain


  Tried it? Rate this Recipe:


This recipe for HUMMINGBIRD CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Tuesday, August 11, 2009


3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 beaten eggs
1 1/2 cups vegetable oil
11/2 teaspoon vanilla
1 (8-oz.) can pineapple, undrained
1/2 cup chopped pecans plus 1/2 cup to decorate top of cake
2 cups chopped bananas

8 ounces cream cheese
1/2 cup butter
16 ounces powdered sugar
1 teaspoon vanilla

Combine in bowl: flour, sugar, salt, soda, cinnamon.
Add beaten eggs and oil; stir into dry ingredients until moist. DO NOT BEAT.
Stir in vanilla, pineapple, pecans, and bananas.
Spoon batter into two 9-inch pans. Bake 30 minutes at 350. Cool.

Combine cream cheese and butter, add powdered sugar and whip in vanilla. Spread over cake and sprinkle with more pecans.

Personal Notes:
Personal Notes:
Ginger fell in love with this cake at the Skinner home in Ponca City when we stayed there for a tennis tournament. Thanks, Mrs. Skinner.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!