Granny Cake

Also known as hummingbird cake, this old-fashioned dessert made with bananas, pineapple, and pecans make this a moist, crunchy birthday cake favorite.

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13 users rated this recipe an average rating of 4.5
Makes:
12 servings
Prep:
30 mins
Cool:
2 hrs
Bake:
1 hr 10 mins 325°F
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Granny Cake

Ingredients
3/4
cup butter
3
eggs
1
teaspoon baking soda
1
teaspoon ground nutmeg
1/2
teaspoon salt
1/2
teaspoon ground cloves
2
cups mashed ripe banana (about 6)
1
8 ounce can crushed pineapple, undrained
2
teaspoons vanilla
1
cup finely chopped pecans
 
Powdered sugar (optional)

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, salt, and cloves; set aside.
  2. Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add banana, undrained pineapple, eggs, and vanilla. Beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter into prepared pan.
  3. Bake for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on wire rack. If desired, sift powdered sugar over cooled cake just before serving. Makes 12 servings.

Nutrition Facts

(Granny Cake)
    Per serving:
  • 477 kcal cal.,
  • 20 g fat
  • (9 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 86 mg chol.,
  • 343 mg sodium,
  • 70 g carb.,
  • 3 g fiber,
  • 41 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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