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Hummingbird Cake

What’s Cooking? by P.S. Lakshmi Rao

3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 eggs

1 cup vegetable oil (I used canola oil)

1 1/2 teaspoon vanilla

1- 8 ounces can crushed pineapple undrained 

2 cups mashed bananas (3 large or 4 medium size ripe bananas)

2 cups chopped nuts (optional)

Frosting

4 ounces cream cheese 

1/2 stick butter 

1/2 teaspoon vanilla

1/2 box confectioners’ sugar

Mix first five ingredients in a large bowl. In a medium bowl mix eggs, oil, vanilla, crushed pineapple and  mashed bananas with a spoon or fork. Add the wet ingredients to the dry ingredients and stir until mixed. Do not beat with a mixer. Pour into greased and floured 10″ bundt pan or tube pan and bake at 350° for 1 hour or one hour and 10 minutes. Test for doneness with a long tooth pick after one hour. Toothpick should come out clean

Frosting: Set out butter and cream cheese until they reach room temperature. Mix all the frosting ingredients together and beat until smooth. Drizzle or Spread on cooled cake.

Note: Keep eggs, bananas, pineapple at room temperature before making the cake.

The cake is sweet enough without frosting. Because of the sweetness this cake is      called Hummingbird cake.

I would like to thank Mrs Frances Curby for sharing this recipe from Emily R. Abernathy.

This is my favorite cake because it is so easy to make, and very moist.

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