You are here: Seasoned Cooking » All Issues » April 1999 Issue » This Article » Page 1
April 1999 Issue
Easter's Here
by Royce Smith
Table of Contents | Single-page view

Related Sites

Aprons - NANCEs Online Boutique

Aprons with unique original artwork on front by artist (NANCE) Nancy Vance Sarginson. Great for the BBQ or Kitchen. Medium length. 35% Cotton / 65%...

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what is all about. Healthy living is...

Russian, American and Iranian caviar.

Thai Foods!

This site promotes famous hot & spicy foods of Thailand : Tom Yum Koong , Pad Thai ,Som Tam etc. All with recipes.

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...
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

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.