From the Kitchen: Hummingbird Cake

From the Kitchen: Hummingbird Cake

 

 

 

 

 

 

 

 

 

 

 

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Hummingbird Cake

A beautiful cake with superb spring flavors!
Author Mary Jane Niblett

Ingredients

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs beaten
  • 1 ½ cup oil
  • 1 ½ teaspoon vanilla
  • 1 can crushed pineapple 8 oz.
  • 1 cup chopped pecans
  • 2 cups diced bananas
  • 12 ounces cream cheese
  • 6 ounces margarine
  • 3 cups powdered sugar
  • 1 ½ teaspoon vanilla
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees. 

  2. Combine dry ingredients in large mixing bowl. 

  3. Add egg and oil, combine gently without beating. Add remaining ingredients and stir. 

  4. Pour batter into three separate layer cake pans. Bake in preheated oven for 25-30 minutes. 

  5. When baked thoroughly, let cakes cool before removing from pans. 

  6. In separate mixing bowl, combine cream cheese, margarine, powdered sugar, and vanilla. 

  7. When cakes are cool, stack the three cake layers, spreading frosting between each layer. 

  8. Finish by icing the top (not sides) and sprinkle with chopped pecans.

”This icing spatula was a gift for Mary Jane’s wedding. It has iced every cake she’s baked for 55 years.”

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