Hummingbird Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 cup chopped banana
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1 (8 ounce) can crushed pineapple in syrup
- 1 cup chopped pecans
- 1 cup shredded coconut (optional)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 1 (16 ounce) box powdered sugar, sifted
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
Recipe
- 1 cake: combine flour, sugar, salt, and cinnamon.
- 2 add eggs and oil, stirring until flour mixture is moistened.
- 3 do not beat.
- 4 stir in vanilla, pineapple, pecans, and bananas.
- 5 bake in 3 greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean.
- 6 cool in pans, and cool completely.
- 7 frosting: combine cream cheese and margarine, beating until smooth.
- 8 add powdered sugar and vanilla; beat until light and fluffy.
- 9 spread between layers and on top of and sides of cake.
- 10 sprinkle pecans on top.
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