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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| baking soda: 1 tsp |
| vegetable oil: 1 1/4 cups |
| eggs: 3 |
| crushed pineapple: 1 8oz can (with juice) |
| vanilla extract: 1 1/2 tsp |
| pecans (chopped): 3/4 cup |
| black walnuts (chopped): 1/4 cup |
| bananas (mashed): 2/3 cup |
Hummingbird Cake IV
Credit: AllRecipes
User rating:
"This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
- Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.