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Mammy's Hummingbird Cake

 

 

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Green Violet-Ear Hummingbird (Colibri Thalassinus), Wings Extended
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Mammy's Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla
One 8-ounce can crushed pineapple,
undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
(See below)
1/2 cup chopped pecans

In a large mixing bowl combine flour, sugar, soda, salt and cinnamon.
Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas and 1 cup pecans. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake 25 to 30 minutes at
350 degrees F. Cool in pans 10 minutes; remove from pans and cool completely on wire racks. Spread frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top of cake.

Cream Cheese Frosting: Combine 8 ounces softened cream cheese,
1/2 cup (1 stick) butter (room temperature), and 1/2 teaspoon vanilla
extract  in a large mixing bowl. Add a 1-pound package confectioners'
sugar, sifted. Beat the mixture until it is light and fluffy.


Featured Archive Recipes:
Mammy's Banana Nut Cake
Mammy's Carrot Cake
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Mammy's Coca-Cola Cake
Mammy's German Chocolate Cake
Mammy's Red Velvet Cake
Mary Margaret's Coconut Pineapple Cake
 

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