Hummingbird Cake

I haven’t seen this recipe in a long time…  It is a very tasty cake…  I had to share it…  I may not be baking any time soon due to sugar reduction, but I will probably make it in my next get-together…  Enjoy it…  Yummy…

hummingbird-cake-sl-l

Ingredients

  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • 1/2 cup chopped pecans-For frosting

Preparation

  1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  2. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  3. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

For Cream Cheese frosting:

Ingredients

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1      teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Ultimate Southern Living Cookbook, Southern Living JANUARY 1999

About lumar1298

Love to read, write, and meditate. I Also have a creative side. I enjoy crafting and designing and when I want action, then I dance.
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