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Kimberly’s
Hummingbird Cake
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(a very old traditional southern cake recipe)
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3 cups all-purpose flour
1 tsp baking
soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp vanilla
extract
1 (8-oz) can crushed pineapple, undrained
1 cup chopped pecans or walnuts
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1 3/4 cup
mashed bananas (about three bananas)
1/2 cup chopped pecans
Cream Cheese Frosting
Combine first five ingredients
in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple,
1 cup pecans and bananas.
Pour batter into three (3) greased and floured nine-inch round cakepans. Bake at 350 degrees
for 23 to 28 minutes or till a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans and let
cool completely on wire racks.
Stir 1/2 cup pecans into cream cheese frosting, if desired, or reserve them to sprinkle
over the top of the frosted cake. Spread frosting between layers and on top and sides of cake.
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(you can double
the frosting recipe if you want)
1/2 cup butter
1 (8-oz) package cream cheese, softened
1 (16-oz) package powdered
sugar, sifted
1 tsp vanilla extract
Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture
is light and fluffy. Stir in vanilla.
GRANDMA'S MAYONNAISE CAKE
(submitted by Russ's sister Lisa)
3 cups flour
1
½ cup sugar
2 teaspoon baking soda
2 teaspoon baking power
8 tablespoons cocoa
1 ½ cups water
1 ½ cups mayonnaise
3
teaspoons vanilla
- Preheat oven to 350 degrees . Lightly grease two 9 inch
layer pans.
- Mix flour, baking soda, baking powder, cocoa, and sugar
into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
- Bake at 350 degrees F for 30 minutes. Cool, remove from
pans, and frost with 7 minute (recipe follows) or your favorite frosting.
7 MINUTE FROSTING
also from Lisa
1 ½ cup sugar
2 egg whites
2 teaspoon cream of tartar
dash
of salt
1/3 cup cold water
1 teaspoon vanilla
1. In top of double boiler combine sugar, egg whites, cream of
tartar and salt. Add cold water.
2. Beat ½ minute at low speed of electric mixer to blend.
3. Place over boiling
water (water in bottom of double boiler should not touch top of pan).
4. Beating constantly at highest speed of electric
mixer, cook about 7 minutes or until frosting forms stiff peaks. Remove from heat; add vanilla.
5. Beat about 2 minutes
more or till of spreading consistency.
6. Frost the cake.
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