1978 Hummingbird Cake Recipe
Introduction
If you’re a fan of classic cakes, then you’re in for a real treat! This 1978 Hummingbird Cake recipe is a timeless classic that’s been around for decades. This cake is a delightful combination of sweet, tangy flavors, and it’s sure to be a hit at your next get-together! Let’s take a look at what goes into this delicious cake, and how to make it.
Ingredients:
The ingredients for this Hummingbird Cake are as follows: Three cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of ground cinnamon, one and a half cups of granulated sugar, one cup of vegetable oil, three eggs, one teaspoon of vanilla extract, one can of crushed pineapple, one and a half cups of chopped pecans, one cup of shredded coconut, and one and a half cups of mashed banana.
Instructions:
To begin, preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9x13 inch baking pan. In a medium bowl, combine the flour, baking soda, and cinnamon. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the pineapple, pecans, coconut, and banana and mix well. Pour the batter into the prepared baking pan and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Frosting:
To make the frosting, cream together one cup of butter, one 8-ounce package of cream cheese, and one teaspoon of vanilla extract. Slowly add five cups of confectioners' sugar and beat until light and fluffy. Spread the frosting over the cooled cake and enjoy!
Nutrition:
One serving of this 1978 Hummingbird Cake (1/12 of the cake) contains approximately 515 calories, 24 grams of fat, 66 grams of carbohydrates, 4 grams of protein, and 2 grams of dietary fiber. It also contains 31 milligrams of cholesterol and 315 milligrams of sodium.
Tips:
If you want to cut down on the amount of fat and calories, you can use reduced-fat cream cheese and butter, and use applesauce or yogurt in place of the oil. You can also reduce the amount of sugar in the recipe if desired. For a nut-free version, simply omit the pecans.
Conclusion
This 1978 Hummingbird Cake recipe is a classic that will never go out of style. It’s a delightful combination of sweet, tangy flavors that are sure to be a hit at any gathering. Plus, it’s easy to make and can be customized to suit your tastes. So go ahead and give it a try! You won’t be disappointed.
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