HAPPY BIRTHDAY!

To the world traveling wonderful man, CRAIG!

All of the greater Fingerlakes region breathlessly awaits your swift return!

Hummingbird Cake I



INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed
pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
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