Hummingbird Cake

This is one of our favorite cakes. It is the one most of the grandchildren request for Thanksgiving and Christmas. And it is so easy. YOU DO NOT NEED A MIXER FOR THE BATTER.

Here is the recipe. Hope you enjoy. And maybe I can get a picture up after Christmas.

I mix the batter by hand not a mixer.

3 cups all purpose flour (I use White Lily)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups bananas, mashed---(about 4 bananas)

Combine first 5 ingredients in a large bowl: add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple and bananas. (I mash bananas up with fork)

Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove frompans and let cool completely on wire rack. (I have made cupcakes and also used a rectangle pan to cook this cake in)

Ice with Cream Cheese Icing.

1 1/2 sticks of butter or margarine at room temperture
5 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
6 Tablespoons milk or 1 (8 ounce) package of cream cheese.

Cream Butter. If using cream cheese, add cream cheese to butter and beat until smooth.
Gradually add powdered sugar beating well after each addition. Add vanilla. If mixture appears too firm, add a little milk until smooth enought to ice cake.
Ice cake between layers and then top and sides.

This is a very moist cake and best if kept in refridgerator after one day.

Enjoy.