Nana S Hummingbird Cake
|Flour||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Eggs||3 , beaten|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Almond extract||1 Teaspoon|
|Chopped banana||1 Cup (16 tbs)|
|Canned crushed pineapple||8 Ounce, undrained (1 Can)|
|Chopped almonds/Pecans||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Powdered sugar||1 Cup (16 tbs)|
Cake: Preheat oven to 325°.
Grease and flour 10-inch tube pan.
Sift together dry ingredients.
Stir in almonds,slightly beaten eggs, banana and undrained pineapple.
Add vegetable oil and almond extract.
Do not beat.
Pour into prepared pan and bake 1 hour and 20 minutes.
Cool in pan 10 to 15 minutes before removing.
Frosting: Mix all ingredients together and apply to cake.