Hummingbird Cake

• t cups flour
• t cups sugar
• t/2 teaspoon salt
• t teaspoons baking soda
• t teaspoon ground cinnamon
• t eggs -- well beaten
• t 1/4 cups salad oil
• t 1/2 teaspoons pure vanilla extract
• t can (8oz) crushed pineapple -- drained
• t/4 cup chopped pecans
• t/4 cup chopped black walnuts
• t cups chopped banana
• Cream Cheese Frosting:
• t packages cream cheese -- (8oz each), softened
• t cup butter -- room temperature
• t boxes powdered sugar -- (16oz each)
• t teaspoons pure vanilla extract
• t cup chopped pecans

1. Preheat oven to 350 degrees. Sift flour, sugar, salt, baking soda and cinnamon together several times. Put into mixing bowl. Add eggs and salad oil. Stir until dry ingredients are moistened. Do not beat with a mixer. Stir in vanilla, pineapple and both nuts. Finally add the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until cake tests done. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
2. Cream Cheese Frosting:
3. Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
4. Frost the tops of all 3 layers, stack and then frost edges. Carefully draw a circle on the layer with a toothpick and fill in that circle with the chopped pecans.

flour, sugar, salt, baking soda, ground cinnamon, eggs, salad oil, vanilla, pineapple, pecans, black walnuts, banana, cream cheese frosting, cream cheese, butter, powdered sugar, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/hummingbird-cake-50023430 (may not work)