Hummingbird Cake II recipe
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Ingredients
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3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 cups diced bananas
1 (8 ounce) package cream cheese, softened
½ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
Nutrition Info
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892.6 calories
carbohydrate: 107.9 g
cholesterol: 87.4 mg
fat: 49.7 g
fiber: 2.4 g
protein: 8.1 g
saturatedFat: 13.6 g
servingSize: -
sodium: 427.7 mg
sugar: 78.8 g
transFat: : -
unsaturatedFat: : -
Directions Hummingbird Cake II
Directions
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Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.
Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.
To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.