Hummingbird Cake

I remember my grandmother telling me stories
of her knowledge about cooking experiences,
and my mother remembered her grandmother telling
her stories about her cooking experiences.
These cooking stories were not lost,
but were passed down through the generations.
The Hummingbird Cake is one of my family’s favorite desserts.
My grandmother used to make this cake on Sundays.
She said they would enjoy it after dinner late in the evening.
She often had the minister over for Sunday dinner
and when she got ready to serve the cake,
they would start humming church hymns as they began eating it.
This cake holds wonderful memories of the past.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped nuts
1 (8 ounce) package cream cheese, softened
1/4 pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F.
Grease and flour 2 - 9 inch round cake pans.
Sift together the flour, sugar, baking soda and salt. Set aside.
In a large bowl, combine the oil, eggs, pineapple, bananas and nuts.
Add flour mixture, and mix together by hand.
Pour batter into prepared pans and bake for 1 hour
or until a toothpick inserted in center comes out clean.
Remove from oven and cool on racks.
Prepare the frosting by blending together the cream cheese,
butter, sugar and vanilla until smooth.
Evenly spread frosting on middle, sides and top of cake.
slice and serve.