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This recipe is in our Vol. 3 Cookbook
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Tammy’s Hummingbird Cake
2 CUPS SUGAR
3 EGGS
3/4 CUP VEGETABLE OIL
1 TSP. CINNAMON
2 CUPS MASHED BANANAS
1/2 TSP. SALT
1 TSP. BAKING SODA
8 OZ. CAN CRUSHED PINEAPPLE (or larger can if you want to top cake with extra pineapple)
3 CUPS ALL-PURPOSE FLOUR
1 TSP. VANILLA EXTRACT
1 CUP CHOPPED PECANS PLUS 1/2 CUP FOR TOP
Mix sugar, eggs, oil, bananas, 8 oz. crushed pineapple
and vanilla well. Then add baking soda, salt, &
cinnamon. Add flour and mix on medium speed for 1 1/2 minutes. Add 1 cup of chopped pecans, mix until
just incorporated. (Do not mix over 2 minutes total
after flour is added). Grease & flour three 8” round
cake pans OR two 9” round cake pans. Add pecans to
the bottom of one of the cake pans, then bake all cakes
at 350 degrees for 35 minutes or until a toothpick comes out clean & the cake begins to pull away from
the sides of the pan.
Use the pecan-topped layer for the top. Ice cake
between layers and on sides with Cream Cheese Icing
(recipe on Page 106). (Do not ice the top of the cake).
Optional: Simmer the remaining pineapple with ½ cup brown sugar until it starts to thicken and use for top of cake.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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30 сен 2024
