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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hummingbird cake Recipe

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This recipe for Hummingbird cake is from Family Favorites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all-purpose flour
2 cups granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 large eggs beaten
1 1/4 cup vegetable oil
2 tsp vanilla extract
8 oz crushed pineapple with juice
2 cups ripe mashed bananas about 4-5 bananas
1 cup chopped pecans if desired

For the Cream Cheese Frosting
1 cup unsalted butter room temperature
8 oz cream cheese room temperature
3 1/2 cups confectioner's sugar up to 4 cups if you want it stiffer
pinch of salt
2 tsp pineapple juice
2 tsp vanilla extract
1/4 cup finely chopped pecans for garnish if desired
Directions:
Directions:
Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with nonstick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.

In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.

Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
25 min prep

 

 

 

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