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)
Filling:
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.

Filling:
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