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Dessert -- Hummingbird Cake
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3 eggs
Two thirds cup vegetable oil
2 tsp. vanilla
8 oz. can crushed pineapple
Two thirds cup pecans, chopped
3 bananas, mashed
Frosting
8 oz. cream cheese, softened
One third cup butter
16 oz. confectioner's sugar
1 tsp. vanilla
One half cup pecans, chopped
Combine first 5 cake ingredients in a large bowl, add eggs and oil and mix, add vanilla, pineapple, nuts and bananas and mix well. Pour batter into 3 greased and floured 9-inch cake pans and bake for 25 - 30 minutes at 350 degrees. Allow cakes to cool completely before frosting. To prepare frosting, beat cream cheese and butter together, add sugar and vanilla and beat until fluffy. Spread between each layer of cake and along the top and sides. Sprinkle with chopped pecans
The Skinny: Use low fat cream cheese, your favorite egg and sugar substitutes and an equal amount of apple sauce in place of the vegetable oil.
This news arrived on: 05/28/2009
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Posted Comments:
06-25-2009 04:50
Penny Hines wrote:
Hummingbird Cake
This recipe sounded so delicious but I'm having trouble finding a suitable substitute for the 3 bananas since I am deathly allergic. What do you recommend and in what quantity since "3 bananas" doesn't readily convert to cups or ounces. Thanks for your help.
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