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Hummingbird Cake

This impressive cake is my dad’s favorite, so I always make it for his birthday. It also makes a great Easter dessert and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey

12-14 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 eggs
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Directions

In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla
until well blended. In another bowl, combine the flour, sugar, salt,
baking soda and cinnamon; gradually beat into banana mixture until

2 of 2

Hummingbird Cake (continued)

Directions (continued)

blended. Stir in walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For frosting, in a large bowl, beat the shortening, butter, lemon
peel and salt until fluffy. Add confectioners' sugar alternately
with pineapple juice. Beat in cream. Spread between layers and over
top and sides of cake. Sprinkle with walnuts if desired. Yield:
12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 777 calories, 35 g fat (6 g saturated fat), 50 mg cholesterol, 333 mg sodium, 113 g carbohydrate, 2 g fiber, 7 g protein.