Smoky Mountain Hummingbird Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I don't know why it's called a hummingbird cake. But this came down in our family from way back in the Cove in the Smokies. The Clouses were Wheelrights there. Pineapples, coconuts & bananas was a rare treat then, so if you were luck to get them, you made this cake. Pecans grew in the yard. Lard was use instead of veg, oil. And a boiled white frost or a sugar glaze was a treat.


Ingredients You'll Need

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup Buttermilk
1-1/2 teaspoon vanilla extract
1 (8 oz.) can crushed pineapple, undrained
1 cup coconut
1/2 cup raisins
1 cup chopped pecans
1-3/4 cups mashed bananas
1/2 cup chopped pecans
Cream Cheese Frosting


Directions

Combine first 5 ingredients in a large bowl; add eggs, buttermilk and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, coconut, raisins, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.


Questions, Comments & Reviews


That cake sounds so wonderful. I experienced some of your cosntry experiences whiIe I was very young. Moved to L.A. @ 6. I remember My parents and Grandparents killing hogs and my grandmother making sausage, it sure was good. Pat S.


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