Grannys Bananny Cake Aka Hummingbird Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
A large, moist, spiced banana pineapple nut cake. Very delcious. Please note the name is also called a hummingbird cake, originated in the late 1970's and first appeared in Southern Living magazine. My friend gave me the recipe with the funny granny name. Read more . The cake may be baked in a large 9 x 13 pan, layers, or a large tube or bundt. Fillings may be cream cheese or a pinapple glaze for the large cake. The fat in the recipe varies in other hummingbird cake recipes from 3/4 cup oil or margarine all the way up to 1 1/2 cups oil or margarine with the remainder of the other ingredients exactly the same. All the versions come out mosit and flavorful. Overnight wrapping helps mellow the cake flavors and also keeps it mosit! Ingredients:
3 cups flour, all purpose |
2 cups sugar |
1 tsp baking soda |
1 tsp nutmeg |
1/2 tsp ground cloves |
3/4 cup margarine ( could also be oil ) |
3 eggs |
2 cups mashed ripe bananas |
1 8 oz can crushed pineapple undrained |
1 cup chopped walnuts |
Directions:
1. Grease and flour a large bundt pan.
2. Combine all dry ingrdients together.
3. Beat and mix all wet ingredients.
4. Blend the two mixtures together.
5. Place in prepared pan and bake in a 325 F oven 70 to 75 minutes or tested done.
6. Cool in pan 15 minutes before removing.
7. Cool and wrap and let mellow overnight before serving.
8. yield: 1 large delicious and moist banana cake.
9. Cake freezes well.
|
|