Sweets: Hummingbird Cake Cake: Preheat Oven: 350 degrees
3 c. All purpose flour
2 c. Sugar
1/2 tsp. Salt
1 Tbsp. Baking soda
1 Tbsp. Ground cinnamon
3 large Eggs, beaten
3/4 c. Vegetable oil
1 tsp. Vanilla
1 can Pineapple, crushed with juice, 8 oz.
1 c. Crushed pecans
3 medium Bananas, ripe and mashed
In a large bowl, sift together the flour, sugar, salt, baking soda and cinnamon. Fold in the beaten eggs and vegetable oil. Add the vanilla, pineapple with juice, crushed pecans and mashed bananas. Stir to blend well. Divide into three 9-inch round greased and floured baking pans. Bake for 25 minutes. Allow to cool for 15 minutes on cake rack before removing from pan. Cool on cake racks completely before frosting. This is a very moist, heavy cake - handle it carefully or it will break because of its weight.
Frosting:
1/2 c. Butter, softened
8 oz. Cream cheese, softened and at room temperature
1 lb. Confectioner's sugar
1/4 tsp. Vanilla
1/8 tsp Lemon juice
In a medium bowl, beat the butter and cream cheese with an electric mixer until light and fluffy. Gradually add the confectioner's sugar until fully incorporated. Add vanilla and lemon juice, continue beating until thoroughly blended. Use small amount of frosting between layers to assemble cake. Frost outside of cake, garnish top with additional chopped pecans. Keep refrigerated.