Cakes and Frostings

Hummingbird Cake

  • 3 cups Flour, all-purpose
  • 2 cups Sugar, granulated
  • 1 teaspoons Salt
  • 1 teaspoons Cinnamon
  • 1 teaspoons Baking soda
  • 3 Eggs, beaten
  • 1 8 ounces Can Pineapple, crushed ( undrained)
  • 2 cups Bananas, chopped
  • 2 cups Pecans, chopped
  • 1 1/2 cups Vegetable oil
  • 1 1/2 teaspoons Vanilla

    • Preheat oven to 350°.

    In a large bowl combine dry ingredients.

    Add eggs, oil and stir until moistened Stir in vanilla, pinapple, banannas and 1 cup of pecans.

    Spoon into 3 greased and floured 9 inch cake pans.

    Bake 25 min. or until toothpick comes out clean, when inserted in center.

    Cool in pans for 10 min. Remove from pans and put on wire rack to cool completely.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Jackson, Ohio. 

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