Hummingbird cake recipe (1978)

Hummingbird cake recipe (1978)
Hummingbird cake

The single most requested recipe in Southern Living history. One taste, and the reason is obvious!

Hummingbird cake recipe

Making the best of bananas

Bananas have been a favorite fruit for thousands of years. In fact. two ancient names for this fruit mean “fruit of the wise men” and “fruit of paradise.” ln these recipes, bananas lend flavor to desserts, a salad and bread.

When buying bananas, choose those in a bunch; single bananas are more likely to be bruised or cracked. Here’s a guide to the amount to buy: There are usually two or three bananas in 1 pound, and 1 pound yields 2 cups sliced or 1-1/2 cups mashed bananas.

For best flavor, store bananas at room temperature to ripen. Leave them attached to the crown until ready to use. Once ripe, bananas can be stored in the refrigerator several days to slow overripening. Although skins may darken, flavor and texture will stay the same.

Ingredients

For the cake

Wax paper
Shortening
3 cups of all-purpose flour
2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of ground cinnamon
3 large eggs
1 cup of vegetable oil
2 cups of mashed bananas
1 cup of chopped pecans
1 (8-ounce) can of crushed pineapple, undrained
1-1/2 teaspoon of vanilla extract

For the cream cheese frosting

1 (8-ounce) package of cream cheese, softened
1/2 cup of butter, softened
1 (16-ounce) package of powdered sugar
1 teaspoon of vanilla extract

Hummingbird cake recipe (1978)

Directions

For the cake

1. Preheat oven to 350 F. Grease 3 (9-inch) round cake pans with shortening; then line the pans with waxed paper and grease paper, Dust with flour, shaking out the excess.

2. Combine the 3 cups of flour and next 4 ingredients (2 cups sugar, 1 teaspoon of baking soda, 1 teaspoon of salt and 1 teaspoon of ground cinnamon); add the eggs and oil, stirring until the dry ingredients are moistened. (Do not beat.)

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3. Stir in the bananas, 1 cup of pecans, pineapple with liquid, and vanilla extract. Pour the batter into the prepared pans.

4. Bake at 350 F for 25 to 30 minutes, or until a wooden toothpick inserted in the center of each cake comes out clean. Cool the cake layers in their pans on wire racks for 10 minutes. Then, remove the cakes from the pans, and cool them completely on the wire racks.

5. Spread the cream cheese frosting between the layers, as well as the tops and sides of each of the cakes. Store in the refrigerator.

For the cream cheese frosting

Beat the cream cheese and butter at a medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating at a low speed until light and fluffy. Stir in the vanilla extract. Makes about 4 cups.

Hands-On Time: 41 minutes

Total Time: 1 hour and 16 minutes — including time to make the cream cheese frosting

Makes 12 servings

Banana-pineapple vintage hummingbird cake recipe

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