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Celebrity Hummingbird Cake
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3 Cup all-purpose flour
2 Cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1-1/2 Cup veg. oil
1-1/2 teaspoon vanilla extract
1 can (8 ounce) crushed pineapple, undrained
2 Cup chopped bananas 9about 40
2 Cup chopped pecans (1Cup + 1Cup)
CREAM CHEESE FROSTING
2 packages (8 ounces each) cream cheese
1 Cup (2 sticks) butter or margarine (or "I Can't Believe It's Not Butter")
2 16-ounce boxes conf sugar
2 teaspoon vanilla extract
Dash of salt
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Preheat oven to 350
1. In large bowl combine dry ingredients; add eggs and
oil, stir until moistened.
2.Stir in vanilla, pineapple, bananas and ONE Cup
chopped pecans
3. Spoon batter into THREE greased and floured 9" round cake pans
4. Bake 25 minutes or until toothpick comes out clean Cool in pans 10 minutes. Remove from pans and cool completely on wire racks
5. Meanwhile, prepare frosting. In large bowl with electric mixer beat cream cheese and butter until smooth. Add confectioners sugar and beat until light
and fluffy. Stir in vanilla and salt.
6. Generously spread frosting between
cooled cake layers, sides and tops. Garnish with remaining Cup pecans.
THIS IS VERY RICH AND SWEET and DELICIOUS; ICING IS VERY THICK IF YOU USE ALL OF IT. THIN SLICES ARE HIGHLY RECOMMENDED... TRUST ME ON THIS. :-)
The recipe was taken from an ad for "I Can't Believe It's Not Butter" butter. It's relatively easy to make, and is great looking too. I don't know why it's called "Celebrity hummingbird cake", though, and it's making me crazy wondering.
12/3/01: after a little sleuthing, I discovered this recipe probably first came into print as "Hummingbird Cake" in the Feb. 1978 (date not a typo!)issue of Southern Living.
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