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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from LOVE FROM THE KITCHEN OF JOE ROBINSON, 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 c. All-Purpose Flour
2 c. Sugar
1 tsp. Salt
1 tsp. Soda
1 tsp. ground Cinnamon
3 Eggs, beaten
1½ c. Salad Oil
1½ tsp. Vanilla
1 8 oz. can crushed Pineapple, undrained
2 c. chopped Pecans or Walnuts, divided
2 c. chopped Bananas
Directions:
Directions:
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until dry ingredients are moistened.
Do not beat.
Stir in vanilla, pineapple, 1 cup chopped pecans and bananas.
Spoon batter into 3 well-greased and floured 9'' cake pans.
Bake at 350º for 25 to 30 minutes.
Cool in pans 10 minutes.
Remove from pans and cool completely.
Spread frosting between layers and on top and sides of cake.
Sprinkle with 1 cup chopped pecans.

Cream Cheese Frosting:
2 8 oz. cream cheese, softened, 1 cup butter or margarine, softened, 2 16 oz. pkg. powdered sugar, 2 tsp. vanilla.
Combine and beat until fluffy.

 

 

 

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