From Paulette Vickery's Recipe Collection

Humming Bird Cake

cakes

3 cup flour
2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 each eggs
1 1/2 cup oil
1 1/2 teaspoon vanilla
8 oz crushed pineapple, undrained
2 cup chopped nuts
2 cup bananas, chopped

Preheat oven to 350 degrees. Grease and flour 3 9 inch cake pans. In large bowl, combine flour, sugar, salt, baking soda, and cinnamon. Add eggs and oil and mix thoroughly. Do not over beat. Add 1 8 ounce can crushed pineapple, undrained, bananas, 1 cup chopped nuts, and vanilla. Pour batter into prepared cake pans. Bake, 25-30 minutes. When done, allow cakes to cool 10 minutes in pans. Remove from pans, and cool cakes completely. Spread frosting between layers and on top and sides of cake layers. Sprinkle remaining cup of chopped nuts atop cake.

Yield: 12 servings





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