Recipe Of The Day: Hummingbird Cake

[RD Cook]

Hummingbird Cake

 <h3><A href="http://www.bigoven.com/158449-Hummingbird-Cake-recipe.html" target="_blank">Hummingbird Cake recipe</A></h3><a href="http://www.bigoven.com/158449-Hummingbird-Cake-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Hummingbird Cake" src="http://www.bigoven.com/pics/160605104432.jpg" /></a><BR/>14 Servings
Grains
American<BR/>Summer   Spring   Picnics   Fourth of July   Easter   Bake   Desserts   Brunch   American   Grains   Easter  

3 cup All purpose flour
2 cup Sugar
1 teaspoon Cinnamon ground
1 teaspoon Baking soda
1/2 teaspoon Salt
1 can (8 oz) Pineapple crushed, with juice
1 cup Oil
3 large Egg well beaten
3 medium Bananas chopped
1 cup Walnuts or pecans, finely chopped
1/2 teaspoon Vanilla
    GLAZE
1 tablespoon Butter or margarine, melted
1 cup Powdered sugar sifted

Preheat oven to 325F /  160C / Gas Mark3.

Generously grease a 10" tube or a fluted tube pan.

To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana,  nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add  enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

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