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Hummingbird Cake

MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Dessert
Recipe Preparation Level: moderate
    from Recipe A Day
    3 cups Flour
    2 cups Sugar
    1 tsp. Salt
    1 tsp. Baking Soda
    1 tsp. Cinnamon
    3 Eggs, well beaten
    1 1/4 cups Salad Oil
    1 1/2 tsp. Pure Vanilla
    8-oz. can Crushed Pineapple
    3/4 cup Black Walnuts
    3/4 cup Pecans
    2 cups Bananas, chopped
    Cream Cheese Frosting Ingredients:
    2 8-oz. packages Cream Cheese, softened
    1 cup Butter, softened (NOT margarine)
    2 16-oz. packages Confectioners' Sugar
    1 tsp. Pure Vanilla
    1 cup Pecans, chopped

    Pre-heat oven to 350-F degrees and lightly oil, then dust
    with flour, three 9-inch round cake pans; set aside.

    Combine the flour, sugar, salt, baking soda, and cinnamon
    in a large mixing bowl.

    Beat eggs and salad oil with mixer; add to the dry
    ingredients, stirring with a spoon to blend until
    moistened. (Do not beat with the mixer.)

    Stir in the vanilla, pineapple, and nuts. Finally, add
    the bananas.

    Pour cake batter into the prepared cake pans. Bake for
    25 to 30 minutes, or until cake tests done.

    Cool cake in pans for 10 minutes, then turn onto cooling
    rack to finish cooling. Cool completely before frosting
    with cream cheese frosting.

    To prepare the frosting, combine cream cheese and
    butter in a mixing bowl. Cream until smooth. Add
    Powdered Sugar, beating with an electric mixer until
    light and fluffy. Stir in Vanilla, blend again.

    Frost the top of all three layers, stack, and then frost
    the sides. Carefully draw a circle on the top layer with
    a toothpick and fill in the circle with the chopped
    Pecans. Slice to serve.

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