scratch - Hummingbird Cake
Source of Recipe
from homefireshearth 7/20/06
Recipe Introduction
Grandma would pour the batter into the first two pans.
Then in the remaining batter, she would add about a 1/4
cup of chopped maraschino cherries. She might add a
drop or two of red food coloring. Then bake this in the
third pan. The red layer would go in the center of the cake
when stacked. Another way to tweak this recipe follows the
recipe*
scratch - 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 extract
1, 8 ounce can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
cream cheese frosting:
6 ounces cream cheese, softened
6 tablespoons of butter , softened
1, 16 ounce package powdered confectioners sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans
Combine flour, sugar, baking soda, salt and cinnamon
in a large mixing bowl; add eggs and oil, stirring until
dry ingredients are moistened. Do not beat. Stir in vanilla,
pineapple, pecans, and bananas.
Heat oven to 350 degrees F. Grease and flour 3, 9 inch
round cake pans.
Spoon batter into pans and bake for 25 to 30 minutes or
until a tester inserted in the center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool
completely.
Cream Cheese Frosting:
Combine cream cheese and butter, beating until smooth. Add
powdered sugar and vanilla; beat until light and fluffy.
Spread frosting between layers and on top and sides of cake;
then sprinkle pecans on top.
Makes one 9 inch, three layer cake with frosting.
*Increase the baking soda to 2 teaspoons, omit cinnamon,
and add 1 cup of coconut. Instead of vanilla extract use
coconut flavoring. Bake in a 13x9x2 inch pan. To the
frosting, use coconut flavoring instead of the vanilla. This
makes a delicious cake.
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