The Ashley Inn

Charleston, South Carolina

Specialty Recipe

Hummingbird Cake

Ingredients Cake:

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 eggs, beaten

1 cup chopped bananas

1 cup vegetable oil

1-1/2 teaspoons vanilla

One 8-ounce can crushed pineapple with syrup

1 cup chopped pecans

1 cup shredded coconut (optional)

Ingredients Frosting:

One 8-ounce package cream cheese, softened

1/2 cup margarine, softened

One 16-ounce box powdered sugar, sifted

1 teaspoon vanilla

1/2 cup chopped pecans

Cake: Combine flour, sugar, salt, and cinnamon. Add eggs and oil, stirring until flour mixture is moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas. Bake in 3 greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans, and cool completely.

Frosting: Combine cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Spread between layers and on top of and sides of cake. Sprinkle pecans on top.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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