Hummingbird Cake

3 cups all-purpose flour
2 Cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon fresh-ground cinnamon, or canned
3 eggs beaten
1 cup canola oil
1-1/2 teaspoons vanilla extract
One 8-ounce can crushed pineapple, undrained
1 cup pecans, chopped
2 cups bananas. chopped
Cream cheese frosting (recipe follows)
1/2 cup Pecans, and filling (recipe follows)
1 cup whipping cream
1 teaspoon vanilla extract
1/4 cup sifted powdered sugar
Cream Cheese Frosting:
One 8-ounce package cream cheese softened
1/2 cup real butter
One 16-ounce box powdered sugar, (sifted)
1 teaspoon vanilla extract

Combine first five ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9 inch round cake pans. Bake at 350F for 25 minutes or until pick comes out clean. Cool for 10 minutes. Remove from pan to cool completely.

Beat whipping cream and vanilla until very foamy and gradually add powdered sugar beating until peaks hold there shape. Chill. Yields 2 cups. Spread in filling between layers.

Cream Cheese, Frosting:
Combine cream cheese and butter beating until smooth, add powdered sugar and vanilla. Beat until light and fluffy. Makes enough frosting for this 3-layer cake, top and sides. Spread frosting over top and sides. Garnish with pecans on top. Serve at once, or refrigerate until ready to serve.

Yield: One 3-layer cake, serves 8 to 10.

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Cajun Country -- New Iberia, Louisiana