Humming Bird Cake

Yes, this recipe seems to have a million ingredients, but it is very moist and dense, with a nice banana nut taste.

3 c. all purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. gr. cinnamon
3 eggs
2 c. mashed ripe bananas
1 1/2 c. vegetable oil
1 can (8oz) unsweetened crushed pineapple, undrained
1 1/2 tsp. vanilla extract
1 c. chopped walnuts

Pineapple Frosting
1/4 c. shortening
2 T butter, softened
1 tsp grated lemon peel
1/4 tsp. salt
6 c. confectioner’s sugar
1/2 c. unsweetened pineapple juice
2 tsp half and half cream
chopped walnuts (optional)

-In a large mixing bowl, combine, flour, sugar, salt, baking soda and cinnamon.
Add eggs, bananas, oil, pineapple and vanilla; beat until combined.
Stir in walnuts.
Pour into three greased and floured 9″ round baking pans.
Bake at 350 for 25-30 minutes or until toothpick inserted near the center, comes out clean. Cool 10 minutes; then remove from the pans to wire racks. Cool completely.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners’ sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over the top and sides of cake. Sprinkle with walnuts if desired.

Yields 12-14 servings.
-Recipe from Nancy Zimmerman,
Cape May Courthouse, New Jersey

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