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Hummingbird Cake


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Member since 2008

Serves | Prep Time 30 | Cook Time 30

Ingredients

CAKE BATTER:
3 c. self-rising flour
2 c. sugar
3/2 c. oil
1 c. chopped pecans or walnuts
2 very ripe bananas, mashed
8 oz. crushed pineapple, undrained
1 tsp. ground cinnamon
4 eggs, beaten
1 1/2 tsp. vanilla extract

FROSTING:
8 oz. cream cheese
1 stick unsalted butter, at room temperature
1 lb. powdered sugar
2 tsp. vanilla extract
heavy cream


Combine dry ingredients in a large mixing bowl. Add eggs, oil and vanilla extract, stirring until dry ingredients are moistened DO NOT BEAT. Fold in the pineapple, nuts and bananas just until moistened and well incorporated. Pour into 3 well greased and floured 8" cake pans. Bake at 325 degrees for 25 to 30 minutes. Remove from pans and cool completely. Spread frosting between layers on top and sides of cake. Top with crushed nuts. To make frosting; combine cream cheese and butter until smooth. Add sugar, beating until light and fluffy. Stir in vanilla and if frosting is too stiff, add heavy cream until you reach the desired consistency.


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Notes

Here in the south everyone has their own version of this fantastic cake. This is one of those recipes that you can change around to suite your own taste. Some folks leave out the nuts but I like them. Also, as an added texture and flavor, I add golden raisins. No mixer needed for this cake. When they came up with the saying "easy as cake" they were talking about this one!

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