Hummingbird Cake

• 3 c. all-purpose four
• 2 c. sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 3 eggs, beaten
• 1 c. grape seed oil or vegetable oil
• 1-1/2 tsp. vanilla extract
• 1 tsp. butter extract
• 1 can crushed pineapple, undrained
• 1 c. chopped pecans
• 2 c. chopped bananas
• Frosting (recipe follows)
• 1/2 c. chopped pecans

1. Combine flour and next four ingredients in a large bowl and mix well.
2. Stir in eggs, oil, vanilla extract, and butter extract; stir until dry ingredients are moistened - do not beat.
3. Fold in crushed pineapple, pecans and bananas.
4. Spoon batter into 3 greased and floured 9 inch round cake pans.
5. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pans on wire rack 20 minutes; remove from pans and cool completely.
7. Spread frosting between layers, on top and sides of cake.
8. Sprinkle with chopped pecans.
9. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.

allpurpose, sugar, baking soda, salt, cinnamon, eggs, grape seed oil, vanilla, butter, pineapple, pecans, bananas, frosting, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=43378 (may not work)