Hi everyone! I just uploaded a new video to my channel with some snippets of canning and preserving the harvest, plus a favorite recipe I made for our anniversary. I’m canning a few Blue Lake beans I grew as well as making Rotel tomatoes, and Mother is sharing how she cuts the silver queen corn to make the best creamed corn!!
We love the Hummingbird cake, and I only make it occasionally so we enjoyed it for our anniversary🙂
Ingredients
Method
- Combine flour, sugar, soda and salt: mix well.
- Add eggs and oil (or applesauce) stirring just until moistened
- Stir in Vanilla, pineapple, pecans, bananas and raisins
- Spoon into 3 greased and floured cake pans
- Bake at 350° for 20-30 minutes
- Cool in pans 10 minutes then remove to wire racks to cool completely
- Spread frosting between layers, over top and sides.
- Garnish with chopped pecans
Frosting
- Combine 1/2 c softened butter, 16 oz softened cream cheese, 1 tsp vanilla extract and about 3/4 pound of confectioners sugar
Be sure to check out the video, and Fall content is coming next week!
Thanks so much for stopping by!
Anita
I love Hummingbird Cake! What a treat!
Love your posts.
Author
Thank you so much!!
Author
We love it too, and I rarely make it so we definitely enjoy it!!
The cake sounds delish. How much banana?
Author
Thanks for the question, as I didn’t realize it wasn’t there! Two cups chopped. I prefer them to be pretty ripe for better flavor🙂
I remember those good ole days! Everything from garden and had our own meat and milk on the farm. Great memories! Unfortunately I buy groceries at Harris Teeter, that’s as close to fresh we eat. It’s scary if you think how it was grown….loved the video.
Author
Thank you Nancy!! Yes, I think about that sometimes when I buy food – we really don’t know what is in anything😬