Monday, July 27, 2015

Hummingbird Cake

Sometimes it’s nice to have a made from scratch cake to take to a potluck meal.   This makes a very flavorful cake that is sure to please the pickiest of crowds.  It does take a bit of time to prepare, so my suggestion is you make a day ahead, and then refrigerate it.

Cake Recipe:
3 cups all purpose flour
2 cups white sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1tsp. baking soda
1tsp. salt
1-1/2 cups applesauce (or oil)
3 eggs
1-8oz can crushed pineapple, drained
2 cups mashed bananas (3-4)
1 cup walnuts (or pecans) chopped

Preheat your oven to 350, then flour and grease either a 13X9 inch pan, or THREE round cake pans.

Combine the dry ingredients (first 6 in the recipe) and set aside.   Chop the nuts, drain the pineapple and mash the bananas.



Mix all of your wet ingredients (last 5 on list) until well blended.   Combine dry mixture with wet mixture and blend well.  Stir in chopped nuts last.

Pour into greased pan or pans and bake for 30-35 minutes for round pans, 45-50 minutes for 13X9 pan.   Time will vary, so check by toothpick at the earliest time and add a few minutes as you go.   Cool cake completely before frosting.

Frosting Recipe:
8oz. cream cheese, softened
1 stick butter, softened
1 pound powdered sugar
1tsp. vanilla

Combine all ingredients and mix until blended.    For the layer cakes you may need to double your frosting recipe.




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