3 cups all-purpose flour
Hummingbird Cake
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. vanilla extract
8-oz. can crushed pineapple, undrained
1 cup chopped pecans
2 cups mashed bananasCombine flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Add vanilla, crushed pineapple, pecans, and bananas. Spoon batter into 3 9-inch round cake pans that have been greased and floured. Bake at 350 degrees F. for 25 to 40 minutesor until a wooden pick inseted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely before frosting. You may bake in 12-inch Bundt pan. Spoon batter into Bundt pan, following same instructions as above, but bake at 350 degrees F. for 50 to 60 minutes.
Cream Cheese Frosting: 8-oz. pkg. cream cheese, softened
1 stick margarine, softened
1 tsp. vanilla extract
16-oz. pkg. powdered sugar, sifted
1/2 cup chopped pecans or 1 1/2 cups coconutCombine cream cheese and margarine, beating until smooth. Add vanilla and powdered sugar. Beat until light and fluffy. Makes enough frosting for 1 3-layer cake. Add 1 tablespoon milk to this for frosting Bundt cake, if you want a drip effect. Spread frosting on all layers and sprinkle pecans on top, or completely cover with coconut for snow-ball effect.
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Terri's Country Corner
Last Updated March 27, 1999 by Terri
terriscorner@geocities.com
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