Hummingbird Cake
Friends and neighbors, you have to make this cake. If you've ever enjoyed banana bread, carrot cake, or any of those sweet, dense, wonderful creations, this will taste like home. Hummingbird Cake TOOLS: Sifter Mixing bowls 3 9-inch round cake pans Wire whisk Spatula Cooling racks INGREDIENTS: 3 c. all-purpose flour 2 c. sugar 1/2 tsp. kosher salt 2 tsp. baking soda 1 tsp. ground cinnamon 3 large eggs, beaten, 1 1/4 c. vegetable oil 1 1/2 tsp. pure vanilla extract 1 8 ounce can crushed pineapple 3/4 c. chopped pecans 1/4 c. chopped walnuts 2 c. chopped (slightly overripe) banana Preheat oven to 350° F. Grease and flour cake pans thoroughly. Sift dry ingredients together into large mixing bowl. Add eggs and salad oil and stir by hand until mixture is moistened. Stir in vanilla, pineapple and nuts. Add banana. Spoon batter evenly into cake pans. Bake for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 15 minutes, then finish cooling completely on racks. Frost each cake top with store-bought or homemade cream cheese frosting, then stack and frost sides. Top with additional nuts, if desired. This is traditionally a springtime dessert, but the ingredients are available year-round. I could eat it every day. Enjoy ~To the world you might be one person, but to one person, you could be the world.~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
