Hummingbird Cake

  • 9 months ago
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Hummingbird Cake
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1/ Cake

– 3 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon salt

– 2 cups sugar

– 1 teaspoon ground cinnamon

– 3 large eggs, beaten

– 1 cup vegetable oil

– 1 1⁄2 teaspoons vanilla extract

– 1 (8 ounce) can crushed pineapple, undrained

– 1 cup chopped pecans

– 2 cups chopped bananas

– 1⁄2 cup chopped pecans

2/ Cream Cheese Frosting

– 1 (8 ounce) package cream cheese, softened

– 1⁄2 cup butter or 1⁄2 cup margarine, softened

– 1 (16 ounce) package powdered sugar, sifted

– 1 teaspoon vanilla extract

Cooking instructions

– Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.

– (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

– Pour batter into 3 greased and floured 9″ round cakepans.

– Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.

– Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

– Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.

– Store in refridgerator.

– Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.

– Gradually add powdered sugar, beating at low speed until light and fluffy.

– Stir in vanilla.

– Yield: 3 cups.

All Comments

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