Wednesday's Weekly Recipe - Hummingbird Cake

Hummingbird Cake

Ingredients

3 cups all-purpose flour

 2 cups sugar

1 teaspoon salt 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

3 large eggs, beaten 

11/2 cups vegetable oil 

1 1/2 teaspoons vanilla extract 

1 (8-ounce) can crushed pineapple, undrained

2 cups chopped bananas

1 cup chopped pecans

Shortening

Cream Cheese Frosting

1/2 cup chopped pecans

How to Make It

Step 1

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Step 2

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Step 3

Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.