Medium

Hummingbird Cake IV

Name: Hummingbird Cake IV
Prep time: 17 min
Cook time: 21 min
Total time: 38 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1.25 cups vegetable oil; 3 eggs; 1 , 8 ounce; 1.5 teaspoons vanilla extract; 0.75 cups chopped pecans; 0.25 cups chopped black walnuts; 0.67 cups mashed bananas

Total Time

38 min

17m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

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🥬 Vegetarian 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.

Nut-Free Dessert Snack Fried sweet savory umami sugary european halal kosher healthy_fats side sour plant_based american_region caribbean drink french main bitter

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1.25 cups vegetable oil
3 eggs
1 , 8 ounce
1.5 teaspoons vanilla extract
0.75 cups chopped pecans
0.25 cups chopped black walnuts
0.67 cups mashed bananas

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2

Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
3

Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.