"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

Hummingbird cake Recipe

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This recipe for Hummingbird cake, by , is from Summer's family recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Summer Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of All-purpose Flour
2 cups of Sugar
1- tsp of Salt
1- tsp of Baking soda
1- tsp of Ground Cinnamon
3- Eggs beaten
1 1/2- cups of Wesson Oil
1 1/2- tsp of Vanilla extract
1(8oz.) Can of crushed Pineapples, undrained
2 - cups of chopped Pecans or Walnuts divided
2 -cups of diced or chopped Bananas

Icing:

1-(8oz) cream cheese, softened
1/2 cup of Butter, softened
1-(16oz) package of powdered Sugar
1- tsp of Vanilla EXTRACT

Directions:
Directions:
Preheat oven to 350

Now combine all your dry ingredients in a large mixing bowl, now add your eggs and Wesson Oil, stirring until dry ingredients are moistened do not beat.
Stir in Vanilla extract, pineapple and a cup of the chopped nuts and Bananas.
Now spoon batter into 3 well flour greased 9 in. Pans.

Bake for 25 to 30 minutes or until cake is done i do the toothpick test.

Cool in pans for about 10 minutes, remove and finish cool completely.

Icing:
Combine cream cheese and butter cream until smooth. Now add sugar mixing until light and fluffy. Next stir in vanilla extract and the other 1/2 cup of nuts. Now you can put you icing in between the layers and top and sides of your cake.

Number Of Servings:
Number Of Servings:
8_10
Personal Notes:
Personal Notes:
this is one of my family favorites. Enjoy

 

 

 

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