"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Humming Bird Cake Recipe

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This recipe for Humming Bird Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Kinnison



3 Cups flour
2 cups sugar
1 teas. salt
1 teas. Baking Powder
1 teas. Baking Soda
1 teas. Cinnamon
1/4 teas. All Spice
1 1/3 cups Veg. Oil
2 teas Vanilla
3 large eggs (lightly beaten)
1 3/4 Cups Very Ripe Bananas (mashed)
2 Cups Toasted Chopped Pecans
1 8oz. can crushed pineapple (undrained)


1 Cup Softened Butter
6 Cups powdered Sugar
2 teas. Vanilla
2 (8oz) pkgs Cream Cheese cut in pieces

1. Preheat oven 350 degrees
grease and flour 3 9"cake pans

2. In large bowl combine flour, 2 c. sugar, salt, baking powder, soda, cinnamon, and all spice

3. Add veg. oil, vanilla, eggs, and stir just until dry ingredients are moist

4. Stir in bananas, 1 cup pecans, and pineapple just until evenly mixed

5. Divide batter evenly between 3 cake pans. Bake for 25 to 28 min. or until toothpick inserted in center
comes out clean. Cool in pans for 10 min. Remove and place on wire racks to completely cool.


Use mixture to beat together butter, powder sugar (add gradually ). Add vanilla, and mix until smooth. With mixer on med. add one piece of cream cheese at a time. Spread frosting between layers of cake and cover top and sides. sprinkle with remaining pecans on top.




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