Monday, April 13, 2009

Hummingbird cake

We made this Saturday night for dessert on Easter. I altered the recipe since the original one called for 2 cups of sugar and 1.5 cups oil. That all seemed excessive, considering the fruit that goes in. The modified version is below:

Hummingbird Cake

3 cups flour
2 cups chopped bananas
2 cups chopped pecans
1 1/3 cups sugar
1 tsp salt
1 tsp cinnamon
3 eggs, beaten
3/4 cup canola oil
3/4 unsweetened applesauce (to make up for the reduced oil)
1 1/2 tsp vanilla
8 oz crushed pineapple, undrained

Preheat oven to 350 degrees. Mix dry ingredients. Add eggs, oil and applesauce until just moistened. Do not beat. Stir in vanilla, bananas and pecans. Spoon into a 9x13 inch cake pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan for ten minutes.

This cake is super moist.

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