Hummingbird Cake

Hummingbird Cake

A vintage handwritten recipe for a classic Hummingbird Cake; make this cake with flour, sugar, salt, cinnamon, eggs, oil, vanilla, crushed pineapple, nuts, and bananas. Bake batter in three 9-inch cake pans, frost the cake with a cream cheese frosting, and cover with chopped pecans.
A vintage handwritten recipe for a classic Hummingbird Cake

Ingredients

3 cups all-purpose flour
2 cups of sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cup salad oil
1 1/2 teaspoon vanilla
1 (8-ounce can) crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas

Method

Combine dry ingredients in a large mixing 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.

Use 3 9-inch cake pans. Bake at 350-degrees for 25 to 30 minutes. Cool 10 minutes.

 

Cream Cheese Frosting

2 (8-ounce packages) cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce packages) powdered sugar
2 teaspoons vanilla

Cream cheese and butter until smooth, add powdered sugar, beating until light and fluffy, stir in vanilla. Spread frosting between layers and on top and sides of the cake. Sprinkle with one cup of chopped pecans.

 

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