A true southern classic, very rich, very moist, very addictive. Enjoy!
Hummingbird cake
3 cups all-pupose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Cream cheese frosting (recipe follows)
Combine
dry ingredients in a large mixing bowl; add eggs and salad oil,
stirring until dry ingredients are moistened. Do not beat. Stir in
vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into
3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For
25 to 30 minutes; remove from pans, and cool immediately. Spread
frosting between layers and on top and sides of cake. Sprinkle with 1
cup chopped pecans.
Yield: one 9-inch layer cake.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.
Yield: enough for a 3 layer cake. Can also be made into a sheet cake.
