Hummingbird Cake 3 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs 2 cups mashed ripe bananas 1-1/2 cups vegetable oil 1 can (8 ounces) unsweetened crushed pineapple, undrained 1-1/2 teaspoons vanilla extract 1 cup chopped walnuts PINEAPPLE FROSTING: 1/4 cup shortening Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Hummingbird Cake cont. 2 tablespoons butter, softened 1 teaspoon grated lemon peel 1/4 teaspoon salt 6 cups confectioners' sugar 1/2 cup unsweetened pineapple juice 2 teaspoons half-and-half cream Chopped walnuts, optional In a large mixing bowl, combine the 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-in. round baking pans. Bake at 350° for 25-30 minutes Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Hummingbird Cake or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to 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 top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008