Hummingbird Cake Recipe
Ingredients
1 1/2 cups honey
3 eggs
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (8 ounces) unsweetened crushed pineapple, undrained
2 ripe bananas, diced
1 cup grated fresh or unsweetened flaked coconut
1 cup chopped pecans
Directions
Preheat oven to 350°F.
Butter a 13 X 9-inch baking pan.
In a medium-size bowl, beat honey, eggs, oil, and vanilla until well blended.
In a large bowl, sift dry ingredients together.
Pour honey-egg mixture into dry ingredients, and stir until just blended.
Fold in remaining ingredients.
Spoon batter into pan, and bake for 45 minutes, or until center springs back when lightly pressed and a cake tester or food pick inserted into the center comes out clean and dry.
Butter a 13 X 9-inch baking pan.
In a medium-size bowl, beat honey, eggs, oil, and vanilla until well blended.
In a large bowl, sift dry ingredients together.
Pour honey-egg mixture into dry ingredients, and stir until just blended.
Fold in remaining ingredients.
Spoon batter into pan, and bake for 45 minutes, or until center springs back when lightly pressed and a cake tester or food pick inserted into the center comes out clean and dry.
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