Granny Ann's Cake Section
Hummingbird Cake
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
2 bananas, diced
1 (8 oz.) can crushed pineapple, undrained
1cup chopped pecans
1 1/2 teaspoons vanilla extract
Cream Cheese Frosting, below
1/2 cup pecans, chopped
In a large bowl combine the first 6 ingredients together. Add beaten eggs, oil, bananas, pineapple (with juice), pecans and vanilla. Mix by hand 2 to 3 minutes. The batter will not be smooth. (Do not beat)
Pour batter into a bundt pan sprayed with a non-stick cooking spray.
Bake at 350F degrees for 35 - 40 minutes or until a toothpick inserted in center of cake comes out clean.
Cool on wire racks 10 - 20 minutes; remove from pan and let cool completely before frosting with the cream cheese frosting.
Cream Cheese Frosting
8 oz pkg cream cheese, softened
1 Tablespoon butter (can use unsalted butter)
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 1/4 cups confectioner's sugar
Beat soften cream cheese with an electric mixer, ADD butter and beat until a creamy mixture. Stir in lemon juice and vanilla. Fold in confectioner's sugar. Mix on low speed to make a soft frosting. Spread fristubg over cooled cake. Sprinkle 1/2 cup chopped pecans over cake. Allow to set. Need to store in refrigerator. Enjoy!!
Have a great day!
Granny Ann
