HUMMINGBIRD CAKE IV

Hummingbird Cake IV image

This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.

Provided by Deirdre Dee

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Yield 12

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ¼ cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
1 ½ teaspoons vanilla extract
¾ cup chopped pecans
¼ cup chopped black walnuts
⅔ cup mashed bananas

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 64.5 g, Cholesterol 46.5 mg, Fat 31 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 317.2 mg, Sugar 38.1 g