HUMMINGBIRD CAKE RECIPE
3 cups flour 2 cups white sugar 1/2 tsp salt 2 tsp baking soda 1 tsp cinnamon 3 eggs, beaten 1-1/4 cup vegetable oil 2 tsp pure vanilla extract 1 (8 oz.) can crushed pineapple, drained 2 cups firm banana, chopped 1 cup of walnuts or pecans, chopped PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat. Sift together flour, sugar, salt, soda and cinnamon. Add eggs, and oil and stir. Stir in vanilla, pineapple, bananas and pecans. Spoon batter into prepared cake pans. Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
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