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    Hummingbird Cake II**


    Source of Recipe


    mississippi.org

    Ingredients:
    3 cups all-purpose flour
    1/2 tsp. salt
    1 tsp. ground cinnamon
    3/4-cup vegetable oil
    1 (8-ounce) can crushed pineapple, undrained
    1-3/4 cups mashed bananas
    Cream Cheese Frosting (Recipe following)
    1 tsp. baking soda
    2 cups sugar
    3 eggs, beaten
    1-1/2 tsp. vanilla extract
    1 cup chopped pecans


    Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

    (Continued) Cream Cheese Frosting for Hummingbird Cake:
    1/2 cup butter or margarine, softened
    1 (8-ounce) package cream cheese, softened
    1 (16-ounce) package powdered sugar sifted
    1 tsp. vanilla extract

    Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Stir in vanilla.


 

 

 


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