Hummingbird Cake
Ingredients
1-1/2 cups sugar
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 8-ounce can crushed pineapple (juice pack), drained
1/2 cup cooking oil
4 eggs, lightly beaten
1 teaspoon vanilla
1 cup chopped bananas
1 cup chunky-style applesauce
2/3 cup toasted, chopped walnuts
# Cream Cheese Frosting (see recipe below) 1-1/2 cups toasted,
chopped pecans
2 tablespoons toasted, finely chopped pecans (optional)
Directions
1. Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.
2. In a large mixing bowl, combine the sugar, flour, baking soda, salt,
and cinnamon. Add drained pineapple, oil, eggs, and vanilla. Beat with
an electric mixer until combined, scraping the sides of the bowl
occasionally. Stir in bananas, applesauce, and walnuts. Divide batter
between prepared pans.
3. Bake in a 350 degree F oven about 35 minutes or until top springs
back when lightly touched. Cool cake layers on wire racks for 10
minutes. Remove from pans; cool thoroughly on wire racks.
4. Prepare the Cream Cheese Frosting; frost cake. Lightly press the
1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2
tablespoons finely chopped pecans on top of cake. Cover and store in the
refrigerator. Makes 12 to 16 servings.
# Cream Cheese Frosting: In a large mixing bowl, beat one 8-ounce
package cream cheese (softened), 1/2 cup butter (softened) and 1
teaspoon vanilla with electric mixer until light and fluffy. Gradually
add 5 cups sifted powdered sugar, beating until smooth and of spreading
consistency. Makes about 3-1/2 cups.
Nutrition Facts
Servings Per Recipe 12 to 16 servings Calories 736, Total Fat (g) 40,
Saturated Fat (g) 12, Cholesterol (mg) 114, Sodium (mg) 315,
Carbohydrate (g) 92, Fiber (g) 3, Protein (g) 8, Vitamin C (DV%) 7,
Calcium (DV%) 5, Iron (DV%) 11.
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