Hummingbird Cake

3 cups all purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 eggs
2 cups mashed ripe bananas
1 1/2 vegetable oil
1 can (8 oz) unsweetened crushed pineapple, undrained
1 1/2 tsp. vanilla extract
1 cup chopped walnuts

Pineapple Frosting:
1/4 cup shortening
2 Tbsp. butter, softened
1 tsp. grated lemon peel
1/4 tsp salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 tsp. half and half cream
Chopped walnuts, optional

Combine flour, salt, sugar, baking soda and cinnamon in a large bowl. Add eggs, bananas, oil, pineapple and vanilla. Beat until combined. Stir in walnuts. Pour into three greased and floured 9 inch round baking pans.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes. Remove from pans . Cool completely.

For frosting:
In a mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts, if desired.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

http://www.nancyskitchen.com