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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 mixture of culmination and nuts within the cake."
Ingredients :
- three cups all-reason flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon floor cinnamon
- 1 teaspoon baking soda
- 1 1/4 cups vegetable oil
- three eggs
- 1 (8 ounce) can overwhelmed pineapple with juice
- 1 half teaspoons vanilla extract
- three/4 cup chopped pecans
- 1/4 cup chopped black walnuts
- 2/three cup mashed bananas
Instructions :
Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (175 ranges C). Grease and flour 3 nine-inch round cake pans.
- Combine the flour, sugar, salt, floor cinnamon and baking soda. Add the oil and well-overwhelmed eggs, stir by using hand, until moistened. Stir inside the vanilla, pineapple, nuts and bananas.
- Spoon batter into the prepared pans. Bake at 350 tiers F (a hundred seventy five stages C) for 25 to 30 minutes. Let cakes cool in pans for 10 mins. Then flip out onto racks to cool. Frost with Cream Cheese Frosting.
Notes :
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