Hummingbird Cake

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Date of Last Update:

January 21, 2009

Hummingbird Cake
	"The Ultimate Southern Living Cookbook"

Amount	Measure	Ingredient -- Preparation Method

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	teaspoon	vanilla extract
8	ounces	crushed pineapple in juice -- undrained
1	cup	chopped nuts
2	cups	banana, chopped (about 4-5)
		Frosting, Cream Cheese Deluxe
1/2	cup	chopped nuts

Grease and flour 2 or 3 nine inch round cake pans. Thump excess flour out of pans. Preheat oven to 350 degrees.

Combine first five ingredients in a large bowl. Add eggs, vanilla, and vegetable oil, stirring until moistened. Do NOT beat.

Stir in pineapple, chopped pecans, and bananas.

Pour batter into cake pans. Bake at 350 degrees for 25-30 minutes until wooden pick comes out clean. Be careful that the center is done as this is a very moist, heavy cake.

Cool in pans on wire racks for ten minutes. Loosen sides with knife. Remove cake from pan and cool completely on wire racks.

If using 2 pans, you may use a bread knife to slice the cakes into two halves to create four, not two, layers. Spread cream cheese frosting between layers. Then frost sides and top of cake. Sprinkle 1/2 cup chopped nuts over the top of the cake.

Store in refrigerator. Serves 16.

Deluxe Cream Cheese Frosting

Amount	Measure	Ingredient -- Preparation Method

8	ounces	cream cheese -- softened
3	ounces	cream cheese -- softened
3/4	cup	butter -- softened
16	ounces	powdered sugar -- sifted
1 1/2	teaspoons	vanilla extract
1 1/2	cups	chopped nuts, optional

Beat first 3 ingredients at medium speed with an electric mixer until smooth.

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

Stir in vanilla. Stir in chopped nuts, if desired.

Place in refrigerator to hardened until needed.

Yield: 5 1/2 cups