Greetings, readers.
Well, we have embarked upon the last Easter in this century. Strange, isn't it? Hopefully, yours will be a happy one!
During our Christmas holiday, I received the recipe for a very delicious cake. I had never heard of it but once I tasted it, I had to share this wonder with the world.
I also felt this would make a wonderful Easter dessert. So, this month at Momma Gert's Place, we bring you: Hummingbird Cake by Ms. Kathy.
Hope you enjoy.
Hummingbird Cake by Ms. Kathy
- 3 cups all purpose flour (sifted)
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 eggs (beaten)
- 1 1/2 cup vegetable oil
- 1 1/2 tsp vanilla
- 1 8 ounce can crushed pineapple
- 2 cups pecans (chopped)
- 2 cups bananas (chopped)
Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl.
Add eggs and vegetable oil, stirring until dry ingredients are moist. DO NOT beat!
Stir in vanilla and pineapple. Add 1 cup pecans and 1 cup bananas. Spoon into large pan and bake for 1 hour.
Hummingbird Cake Frosting
- 1 8 ounce package cream cheese (softened)
- 1/2 cup margarine (softened)
- 2 lbs powdered sugar
- 1 tsp vanilla
Mix cream cheese and butter until smooth.
Add powdered sugar. Beat until fluffy.
Stir in vanilla.
Sprinkle with nuts.
- Yields: 8 to 12 servings
- Preparation Time: 1 hour