A heavy fruity cake, like fruit cake except much more palatable.
|1 tsp.||Baking Soda|
|2 cups||Bananas, ripe, diced|
|1 8-oz. can||Crushed Pineapple, in natural juice|
|3/4 cup||Pecans, pieces, 1/2 to 1 cup, (optional)|
Preheat oven to 350°F.
Generously grease and flour a 9 inch tube or Bundt pan.
Sift together the Flour, Sugar, Baking Soda, Cinnamon and Salt and set aside.
Peel and dice the Bananas.
In a large bowl, whisk the Eggs. Whisk in the Vanilla and Oil. With a large spoon, stir in the flour mixture, Crushed Pineapple with its natural juice, Bananas and Pecans if used. Stir to blend, but do not beat.
Pour batter into the tube or Bundt pan and bake for about 1 hour until the top is brown and cracks open or an internal temperature of 195°F is reached. For a crusty, crunchier outside bake an additional 10 to 20 minutes to a dark brown with earthquake cracks. Allow to cool at least 30 minutes before removing from the pan.
Sprinkle with Powdered Sugar if desired.
This cake keeps well.
Celebrity Hummingbird Cake - Like the Dr. Bird cake, only with icing.
Source: George Bell, a classmate from my seminary days.
Yield: 1 9" Tube Cake
Nutrition Facts per Serving:
25g Fat (49.7% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.