Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Hummingbird Cake
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3 cups flour |
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2 cups sugar |
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1 teaspoon salt |
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1 teaspoon soda |
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1 teaspoon cinnamon |
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3 eggs, beaten |
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1 ½ cups oil |
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1 ½ teaspoons vanilla |
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1 (8 ounce) can pineapple, undrained |
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1 cup nuts |
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2 cups chopped bananas |
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1 cup coconut |
Combine dry ingredients. Add eggs and oil, stirring until all dry ingredients are moist. DO NOT BEAT. Stir in vanilla, pineapple, nuts, bananas, and coconut. Spoon into three 9" cake pans. Bake at 350 for 25-30 minutes. Cool for 10 minutes and remove from the pans. Cool completely and frost.
Frosting:
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2 (8 ounce) packages cream cheese |
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1 cup butter |
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2 teaspoons vanilla |
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2 pounds powdered sugar |
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1 cup chopped nuts |
Cream cheese and butter. Add sugar. Beat until fluffy. Add nuts and vanilla. Spread between layers, then ice top and sides.
NOTE: This is from the Eustis Service League cookbook "Just a Dash of Eustis-II" and is very easy to make! I used crushed pineapple and I did sift the flour, but it did not say to do so. I think I used two and a half bananas for the two cups. I also had the cream cheese and butter at room temperature when I made the frosting. You will have more than enough icing for the cake, so spread it freely between the layers and on the sides!