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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| canola oil - for salads, woks and light frying: 1 1/2 cups |
| eggs: 3 |
| crushed pineapple: 1 8oz can (drained) |
| bananas (mashed): 2 cups |
| black walnuts (chopped): 1 cup |
| cream cheese: 1 8oz package (softened) |
| salted butter: 0.25 lb (softened) |
| powdered sugar: 1 lb |
| vanilla extract: 1 tsp |
Hummingbird Cake
Credit: AllRecipes
User rating:
"Impress your friends with this Hummingbird Cake - a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to "guild the lily.""
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Prep Time
min -
Cook Time
min -
Servings
15 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch cake pans.
- Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.