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Hummingbird cake

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Ingredients/Components

all-purpose flour - 3 c
soda - 1 tsp
cinnamon - 1 tsp
vegetable oil - 1 c
butter flavoring - 1 tsp
chopped pecans - 1 c
chopped bananas - 2 c
sugar - 2 c
salt - 1 tsp
eggs, beaten - 3 item
vanilla
can crushed pineapple, drained - 1 oz
Add eggs and oil, stirring until dry ingredients are moistened
powdered sugar, sifted - 1 (16
butter or margarine, soft - 1/2 c
vanilla-nut extract - 1 tsp

How to make hummingbird cake:

Combine flour, soda, salt and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, butter flavoring, pineapple, 1 cup pecans and bananas. Spoon batter into three 9-inch round, greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Refrigerate. Let set 24 hours after baking.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese, softened1 (16 oz.) powdered sugar, sifted1/2 c. butter or margarine, soft1 tsp. vanilla-nut extract Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla-nut extract. Beat until light and fluffy. Makes enough frosting for one 3 layer cake.

Recipe categories: Desserts, Cakes, < 60 mins.

Rating:

3.3

Average rating: 3.3, total votes: 6

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