Hummingbird Cake
3 cups all purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 8oz can crushed pineapple (drained)
2 cups mashed bananas
1 cup chopped black walnuts
Frosting:
1 8oz package cream cheese (softened)
1/4 pound butter (softened)
1 pound confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift
together the flour, sugar, baking soda and salt - set aside. In large bowl,
combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture and
mix by hand. Equally pour batter into prepared pans and bake for 1 hour
or until toothpick inserted in center comes out clean. Remove from oven
and allow to cool on racks.
Prepare the frosting by blending together the cream cheese, butter, sugar
and vanilla until smooth. Evenly spread frosting on the top of one cake
- then place other cake on top. Complete the cake by spreading the frosting
on top and sides.