Hummingbird Cake
A wonderfully flavorful cake with fruit and nuts.
Yield: Serves 12Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 3 eggs, beaten
- 1 cup vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 tsp. butter flavor
- 1- 8oz. can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- Cream Cheese Frosting (recipe follows)
- 1/2 cup chopping pecans
Cream Cheese Frosting
* 1- 8oz. package cream cheese, softened
* 1/2 cup butter, softened
* 3 1/2 cups powdered sugar
* 1 tsp. vanilla nut extract
Instructions
- Preheat oven to 350 degrees F
- In large mixing bowl, combine flour and next 4 ingredients; mix well
- Stir in eggs, oil, vanilla, and butter flavor; stir until dry ingredients are moistened - do not beat
- Fold in crushed pineapple, pecans, and bananas
- Spoon batter into three 9-inch round, greased and floured cake pans
- Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean
- Cool in pans on wire rack for 20 minutes and remove from pans
- Cool completely
- Spread frosting between layers, on top, and sides of cake
- Sprinkle with chopped pecans
- As flavors blend and intensify upon standing, refrigerate at least 24 hours before serving
Cream Cheese Frosting
- Combine cream cheese and butter, beating until smooth
- Add powdered sugar and vanilla nut extract; beat until light and fluffy
