Hummingbird Cake

The moist and delicious Hummingbird Cake is a holiday favorite in many families.

Photo by Robin McDaniel

The moist and delicious Hummingbird Cake is a holiday favorite in many families.

Hummingbird Cake

3 cups plain all-purpose flour

2 cups sugar

1 tsp. baking soda

1 tsp. salt

1 1/2 cups vegetable oil

3 eggs

1 (8 oz.) can crushed pineapple, drained

2 cups mashed bananas

1 cup chopped pecans

1 tsp. cinnamon

2 tsp. vanilla

Frosting:

1 package (8 oz.) cream cheese, softened

1/2 stick butter, softened

1 tsp. vanilla

1 box confectioner’s sugar

Preheat oven to 350 degrees. Grease and flour (or spray with Pam) three 9-inch cake pans.

Combine flour, sugar, soda, cinnamon and salt and set aside. In large bowl, combine oil, eggs, pineapple, bananas, nuts and vanilla. Do not use a mixer. Add flour mixture and blend until moistened. Pour batter evenly into pans, and bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on racks.

For frosting, mix cream cheese, butter, vanilla and confectioner’s sugar by hand until smooth. Frost cooled cake and garnish with additional pecan halves.

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