Hummingbird Cake IV

Hummingbird Cake IV

20

"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."

Ingredients

{{adjustedServings}} servings 551 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  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 <A HRF="/az/CrmChsFrstng.asp">Cream Cheese Frosting</A>.
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Reviews

20
  1. 24 Ratings

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This is a great recipe... when I make it I substitute the oil for 1 1/2 cups of apple sauce... everything else stays the same. Its much less fattening and just as delicious!!

We love this cake. I have made it before and it turned out great this time too. I ran out of granulated sugar so subbed some turbinado sugar. I also baked this in a 10" x 15" cake pan for about ...

Good recipe, but I found that the batter was thin to accommodate three 9-inch layers. Next time will pour only two, reduce temp to 325 and cook appx 10 minutes longer. I added 1/2 cup coconut,...