Taste of Life: Hummingbird Cake

By Lisa Woodruff

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup vegetable oil
1 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple (not drained)
1 cups pecans, chopped, divided
2 cups bananas, chopped
Cream cheese frosting

Preparation

Combine flour, sugar, baking soda, salt and cinnamon. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour into greased and floured 9-inch cake pans. Bake at 350 for 25-30 minutes. Cool.

Cream Cheese Frosting

cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners sugar
2 teaspoons vanilla extract

Preparation

Combine all ingredients. Beat until smooth. Spread cream cheese frosting between layers and on sides and top. Top with cup pecans.

Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest arts and crafts festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net