"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cake - Hummingbird and Cream Cheese Frosting Recipe

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This recipe for Cake - Hummingbird and Cream Cheese Frosting, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 eggs, beaten
1 cup butter or 1 cups oil
1 teaspoons vanilla
1 - 8-ounce can crushed pineapple, not drained
2 cups pecans, chopped and divided
2 cups bananas, chopped

Cream Cheese Frosting:
2 - 8-ounce packages cream cheese, softened
1 cup butter, softened
2 - 16-ounce packages powdered sugar
2 teaspoons vanilla

Combine dry ingredients in a large mixing bowl. Add eggs and softened butter, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter into 3 greased and floured cake pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans and cool completely. Spread frosting between layers, on top and sides of cake. Sprinkle with 1 cup chopped pecans.

Cream Cheese Frosting:
Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.




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