Hummingbird Cake 3 cups all-purpose flour
2 cups sugar 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 3 eggs, beaten 1 1/2 cups vegetable oil 2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, drained 1 cup chopped pecans 2 cups diced bananas 1/2 cup chopped pecans 1 (8 ounce) package cream cheese 1/2 cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract <!--[ Preheat oven to 350 degrees. Grease and flour a large cookie sheet with sides, or an 11x17-inch jelly roll pan. Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans. Bake for 25 to 30 minutes, or until done. Cool on a wire rack. Beat 1/2 cup pecans, cream cheese, butter, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
