Recipe 196

Name:

Recipe name and category: Hummingbird Cake, Dessert

No. of servings: One 3 layer cake

Preparation time:

Recipe ingredients and directions:

3 cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 cups sugar

1 tsp ground cinnamon

3 eggs, beaten

¾ cup vegetable oil

1-1/2 tsp vanilla extract

1-8 oz can crushed pineapple, undrained

1 cup pecans, chopped

1-3/4 cups bananas, mashed

½ cup pecans, chopped

cream cheese frosting

Combine first 5 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 inch round cake pans. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Stir ½ cup pecans into cream cheese frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

Cream Cheese Frosting:

½ cup butter or margarine, softened

1-8 oz package cream cheese, softened

1-16 oz package powdered sugar, sifted

1 tsp vanilla extract

Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.

Recipe source: Ann Marie Haldeman, sister-in-law

Recipe anecdote: This cake is fabulous!