Hummingbird Cake
This recipe came from Kay’s Mom many years ago and she has had it almost for ever.
Step 1
Sift the following ingredients together:
3 c flour
2 c sugar
1 t baking soda
1 t ground cinnamon
½ t salt
When sifted, add
1 cup pecans, toasted and chopped. Set aside.
In another bowl, combine:
3 eggs, beaten
2 c bananas, chopped
1 c applesauce
1 c crushed pineapple
1 c canola or vegetable oil
1 ½ t vanilla
Step 2
Stir/fold liquids together by hand, NOT with a mixer, until well mixed. DO NOT beat. Fold liquid mixture into the dry ingredients until well mixed. Again, do not beat.
Step 3
Divide batter into three 9-inch, greased, pans and cover with a find layer of bread crumbs. Bake in a 325º oven for about 25-30 minutes or until a broom straw comes out clean. Let cakes cool.
Step 4
Ice with:
1 ½ lbs confectioners sugar
8 oz. cream cheese
½ c butter, softened
1 t vanilla extract
Beat together cream cheese and butter. Add sugar and then vanilla.
OR
Bake cake in a bunt pan for 1 hour @ 325º or until done in middle. I buy a pre-prepared cream cheese icing, thin it some and drizzle it over the cake.