Cakes and Frostings

Hummingbird Cake

  • 3 cups Flour
  • 1 teaspoon Baking soda
  • 3 Eggs
  • 1 1/2 cups Oil
  • 2 cups Pecans, chopped
  • 2 cups Sugar
  • 1 teaspoon Cinnamon
  • 1 1/2 teaspoons Vanilla
  • 8 ounces Pineapple, crushed, drained
  • 2 cups Bananas, chopped

    • Combine dry ingredients in a large mixing bowl; add oil and eggs. Stir until dry ingredients are moistened (Do Not Beat). Stir in vanilla, pineapple, pecans,and bananas. Spoon batter into 3 well greased and floured cake pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done. Remove from pans andcool completely before frosting.

    Frosting:

    8 ounce package of cream cheese, room temp.

    1 cup butter

    16 ounces of powdered sugar

    1 teaspoon vanilla

    Combine cream cheese and butter. Beat until fluffy. Gradually add powdered sugar and then stir in vanilla. Sprinkle with pecansif desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Kennon of Bedford, Texas. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!