Hummingbird cake

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 (8-ounce) can crushed pineapple,
1 cup pecans, chopped
1 3/4 cups bananas, mashed
Preheat oven to 350 degrees. In a
large bowl, combine flour, soda, salt,
cinnamon, and sugar. Add eggs and oil,
stirring until flour mixture is moistened.
Do not beat. Stir in remaining
ingredients. Pour batter into 3 greased
and floured 8-inch round pans. Bake for
23-28 minutes or until a toothpick
inserted in the center comes out clean.
Cool in pans for 10 minutes. Invert
onto wire racks, and let cool completely.
Frost with Cream Cheese Frosting,
Yield: 16-20 servings.
1 (8-ounce) package cream cheese,
1/2 cup margarine, softened
1 teaspoon vanilla
1 (1-pound) box confectioner’s sugar
1/2 cup nuts, chopped
Mix all ingredients; beat until smooth.
Frost cooled cake.
Yield: 3 cups.
Edna Lewis and Scott Peacock - The Gift of Southern Cooking