Mildred and Brian, Summer 1971Today would have been my Mam-ma's (Lora Mildred Marie Stevenson Whisenhunt Thomas) 90th birthday. She was very important to me and we were very good friends, so I miss her often and think about her always. But, on her birthday, which is one week and one day before mine, I think about her a lot and all of the fun we had together. From her I got my love of junk shops and antiques; my obsession with cookbooks and recipes; my enjoyment of teaching others; and my big blue eyes and great hair.
So, I am making one of her best cakes, her hummingbird cake, today and thought I would share the recipe with you and hope that you enjoy sharing it with friends and family.
So, I am making one of her best cakes, her hummingbird cake, today and thought I would share the recipe with you and hope that you enjoy sharing it with friends and family.
Recipe: Mildred Thomas' Hummingbird Cake
This cake is moist, delicious and decadent. Since it uses vegetable oil instead of butter, it comes together easily and quickly. I usually cake it as 9x13 cake, but you can also make 9 inch round cakes or even cupcakes if you wish.
3 cups flour, sifted
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, beaten
1 cup vegetable oil
1 ½ tsp vanilla
8 oz can crushed pineapple (undrained)
1 cup chopped pecans
2 cups (3-4 large) bananas (mashed)
Preheat the oven to 350 degrees. In a big yellow bowl, whisk together the try ingredients. Stir in the eggs, oil and vanilla by hand. Add the pineapple, pecans and bananas. Still until combined. Pour into a greased, 9x13 cake pan and bake at for 50-55 minutes.
Icing:
8 oz cream cheese
½ cup butter (1 stick)
16 oz box of powdered sugar
1 tsp vanilla
Using a hand mixer, cream together the butter and cream cheese until fluffy. Add the powdered sugar and vanilla, beating until light and creamy. Ice the cooled cake with the cream cheese mixture.