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Category: - Author:- Contributor:

HUMMINGBIRD CAKE

Ingredient:

--CAKE:--

3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans

--CREAM CHEESE FROSTING:--

1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract

Direction:

CAKE: Preheat oven to 350 degrees. Combine first 5

ingredients in a large bowl; add eggs and oil, stirring until

dry ingredients are moistened. Do not beat. Stir in vanilla,

pineapple, 1 cup pecans and bananas. Pour batter into 3

greased and floured 9 inch cake pans. Bake at 350 degrees for

23 to 28 minutes or until a wooden pick inserted in center

comes out clean. Cool in pans 10 minutes; remove from pans and

let cool completely on wire racks. Stir 1/2 cup pecans into

cream cheese frosting if desired or reserve them to sprinkle

over top of frosted cake. Spread frosting between layers and

top and sides of cake. FROSTING: Cream butter and softened

cream cheese. Gradually add powdered sugar; beat until light

and fluffy. Stir in vanilla.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.