Hummingbird Cake

• 3 cups all-purpose flour (750 mL)
• 1 tsp ground cinnamon (5 mL)
• 1 tsp baking soda (5 mL)
• 1 tsp salt (5 mL)
• 1/2 tsp freshly grated nutmeg (2 mL)
• 1 1/4 cups vegetable oil (300 mL)
• 2 cups granulated sugar (500 mL)
• 3 eggs
• 2 cups very ripe bananas, mashed (about 6) (500 mL)
• 1 can (8 oz/227 mL) crushed pineapple, drained
• 1/2 cup chopped pecans (125 mL)
• 1 1/2 tsp vanilla extract (7 mL)
• Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray

1. Preheat oven to 325F (160C)
2. In a bowl, whisk together flour, cinnamon, baking soda, salt and nutmeg.
3. Set aside.
4. In a mixer bowl fitted with paddle attachment, beat oil and sugar until smooth, about 2 minutes.
5. Add eggs, one at a time, and beat until light, about 2 minutes.
6. Add bananas, pineapple, pecans and vanilla.
7. Stir in flour mixture in three additions just until blended.
8. Divide batter evenly between prepared pans.
9. Bake in preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.
10. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely.
11. For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days.
12. Decorate with any of the icings(see Notes) or one of your favorites.

allpurpose, ground cinnamon, baking soda, salt, nutmeg, vegetable oil, sugar, eggs, very ripe bananas, pineapple, pecans, vanilla, cake pans

Taken from www.cookstr.com/recipes/hummingbird-cake (may not work)