Looking for spring? Find a taste of warmer-weather wonders in this recipe from the Cary Magazine archives!
You’ll feel spring-y the minute you slice this yummy dessert to share with family, neighbors and friends.
Hummingbird Cake
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
3 eggs, beaten
1 ½ cups oil
1 ½ teaspoons vanilla
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped banana, mashed
Frosting
2 (8-ounce) blocks of cream cheese, softened
1 cup soft butter
2 (16-ounce) bags powdered sugar
2 teaspoons vanilla
Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl; add eggs and oil, stirring until moistened; do not beat.
Stir in 1 ½ teaspoons vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into three greased and floured 9-inch cake pans or one 9×13-inch baking pan. Bake for 25-30 minutes or until done.
For frosting, beat cream cheese and butter; add sugar and 2 teaspoons vanilla. Frost between layers, top and sides of cake. Sprinkle with rest of nuts. For 9×13 pan, halve frosting recipe.
From Heavenly Goodness by Lysa Stylski, a cookbook created to benefit Anna’s Angels Foundation.
