Recipe 182 - Hummingbird Cake
Recipe 182 - Hummingbird Cake
(by Aunt Eileen [Herman] Carter)
3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 cup canola oil
1 1/2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (do not drain)
1 cup chopped bananas
1 cup chopped pecans
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon by hand with a spoon. Add beaten eggs and oil--stir until ingredients are moist--do not beat. Stir in vanilla, pineapple, bananas and pecans. Pour into two greased 9" layer cake pans. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven, cool for 10 minutes and remove from pans (take a knife and go around the edges to loosen, then turn upside down and carefully remove). Frosting: 1 - 8oz. package Philly cream cheese (softened), 1/2 cup softened Parkay margarine, a 1 pound box of Domino's powdered sugar, 1 tsp. vanilla. In a mixer, combine cream cheese, Parkay and beat until smooth. Add vanilla and sugar--beat well. Spread frosting all over the first layer, then place second cake on top and frost what remains. Sprinkle pecans on top if you wish.
Continue to:
Other Recipes:
- 166 - Pecan Pie Cake
- 186 - Pumpkin Pudding
- 165 - Quick Cookies
- 59 - Chocolate Chip Cookies
- 184 - Pineapple Salad
- 143 - Mandarin Orange Supreme Cake
About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
