Hummingbird Cake

with Cream Cheese Frosting


    INGREDIENTS:
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 5/8 cups vegetale oil
  • 3/4 teaspoons vanilla extract
  • 1/2 can (4 oz) crushed pineapple, drained
  • 1/2 cup chopped pecans
  • 1 cup chopped firm recipee
    PREPARATION:
  • Preheat oven to 350. Sift flour, sugar, baking soda and cinnamon together into mixing bowl, several times,
  • Add eddg and salad oil to the dry ingredients. Stir with a wooden spoon until ingredents are moistened. Stir in vanilla, pineapple and 1/2 cup pecans. Stir in the bananas. Spoon batter into 2 well-greased adn floured 9-inch round cake pans. Bake for 25-30 minutes, or until a wooden spiuck inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
    CREAM CHEESE FILLING
      INGREDIENTS:
    • 8 oz cream cheese, softened
    • 1/2 cup butter, room temp.
    • 1 pound confectioners sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped pecans
  • Combine cream cheese and butter, cream until smooth. Add powedered sugar, beaating with an electric mixer until light and fluffy. Stir in vanilla.
  • Frost tops of both layers, stack and then frost sides. Sprinkle top evenly with the chopped pecans.
  • (credits: http://southrnfood.about.com)

      NOTE: understand this cake is called a hummingbird cake because it is so good, it vanishes in a flash, much like a hummingbird!