Printable | Taste of Home

Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups mashed ripe bananas
1-1/2 cups vegetable oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
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

Printed from tasteofhome.com Nov 19, 2008

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Hummingbird Cake cont.

In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon.
Add eggs, bananas, oil, pineapple and vanilla; beat until combined. 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 mixing bowl, beat shortening, butter,
lemon peel and salt until fluffy. Add confectioners' sugar alternately with
pineapple juice. Beat in the cream. Spread between layers and over top and sides
of cake. Sprinkle with walnuts if desired.

Yield: 12-14 servings.