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.
Hummingbird Cake IV
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1/4 cups vegetable oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple with juice
- 1 1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
- 1/4 cup chopped black walnuts
- 2/3 cup mashed bananas
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2 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.
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