This is an old-school recipe published in the 70’s by the cooking friends of my grandmother (a couple of her recipes are also in the little book, which I love). Hummingbird cake was requested for our recent birthday celebration and it was a huge hit.
I thought the amount of oil seemed high so I subbed some applesauce for part of it. Also, I used chopped walnuts which came out marvelous, but pecans are another fabulous choice.
Here is the original recipe – –
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil or butter
3 eggs, at room temperature (important)
1 8 oz. can crushed pineapple
2 – 3 bananas, chopped
1 cup chopped nuts
Mix by hand the flour, baking soda, salt, cinnamon, sugar, oil, eggs, and pineapple. Then add bananas and nuts, blend well. Pour into greased pan, bake at 350 for 65 minutes. Let cool in pan for 1 hour before serving.
– – Marie Veach
I recommend a cream cheese frosting if you are a frosting person, but it really doesn’t need it. The cake is superb as-is!