Hummingbird Cake IV Chef John's Recipe

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Hummingbird Cake IV

"This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake."

Ingredients :

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
1 1/2 teaspoons vanilla extract
3/4 cup chopped pecans
1/4 cup chopped black walnuts
2/3 cup mashed bananas

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.