HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
1/2 cup chopped pecans
Cream Cheese Frosting
1 x 230 g package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 (500g) package powdered sugar, sifted
1 teaspoon vanilla extract
Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Do not beat…just stir them in. Pour batter into 3 greased and floured 9″ round cakepans. Bake at 350 degrees F (180 degrees C) for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refridgerator.
Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.
Photo: (with permission from) Brunhilda Venter