Hummingbird Cake

This cake was originally introduced in the February 1978 edition of Southern Living Magazine, although nobody seems to know the origin of the recipe or why it's named as it is. It is, however, wonderfully Southern by the addition of Pecans, which abound in the South Eastern US.

It is, however, a wonderfully moist and tender cake that is so easy to make. This is my version of the recipe.

3 cups all purpose flour
2 cups Sugar
1 teaspoon Salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs; beaten
1 1/2 cup salad oil; (any light oil)
1 1/2 teaspoon Vanilla
1 8 oz can crushed pineapple in juice; undrained
2 cups pecans; chopped
2 cups banana; chopped/mashed
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• Combine all dry ingredients in a large mixing bowl
• Add eggs and salad oil, stirring well until dry ingredients are moistened. Do NOT beat.
• Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Make sure the banana pieces are mashed in this process.
• Spoon batter into 3 well-greased and floured 9 inch cake pans
• Bake at 350°F for 25-35 minutes.
• Allow to cool and frost with cream cheese frosting and use the remaining nuts in the frosting, on top of the cake, and between the layers.
Notes: Try toasting the pecan pieces for better flavor, and making your own cream cheese frosting. (although the canned frosting works just as well). If you're not a pecan fan, substitute walnuts or your favorite nut.