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April 1999 Issue
Easter's Here
by Royce Smith
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Greetings, readers.

Well, we have embarked upon the last Easter in this century. Strange, isn't it? Hopefully, yours will be a happy one!

During our Christmas holiday, I received the recipe for a very delicious cake. I had never heard of it but once I tasted it, I had to share this wonder with the world.

I also felt this would make a wonderful Easter dessert. So, this month at Momma Gert's Place, we bring you: Hummingbird Cake by Ms. Kathy.

Hope you enjoy.

Hummingbird Cake by Ms. Kathy
  • 3 cups all purpose flour (sifted)
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3 eggs (beaten)
  • 1 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 8 ounce can crushed pineapple
  • 2 cups pecans (chopped)
  • 2 cups bananas (chopped)
Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl.

Add eggs and vegetable oil, stirring until dry ingredients are moist. DO NOT beat!

Stir in vanilla and pineapple. Add 1 cup pecans and 1 cup bananas. Spoon into large pan and bake for 1 hour.

Hummingbird Cake Frosting
  • 1 8 ounce package cream cheese (softened)
  • 1/2 cup margarine (softened)
  • 2 lbs powdered sugar
  • 1 tsp vanilla
Mix cream cheese and butter until smooth.

Add powdered sugar. Beat until fluffy.

Stir in vanilla.

Sprinkle with nuts.

  • Yields: 8 to 12 servings
  • Preparation Time: 1 hour


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