Hummingbird Cake
Yummy recipe to follow:
Cake:
3 cups all-purpose flour
2 cups raw sugar
1/2 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg, freshly grated
Egg replacer for 3 eggs
1/4 cup vegetable oil
1 cup vegetable margarine
1 vanilla bean, scraped
6 oz crushed pineapple, no juice
1 cup chopped pecans, you may also use walnuts
3 very ripe bananas
Frosting:
16 ounces Tofutti cream cheese, softened
1 cup vegetable margarine
1 1/2 pounds powdered sugar
Garnish:
Candied Whole Pecans
Preheat oven to 350 degrees. Sift flour, sugar, salt, baking soda, baking powder, nutmeg and cinnamon together into mixing bowl. Add egg replacer, margarine and oil to the dry ingredients. Beat together until smooth. Combine bananas, pineapple, pecans and vanilla in a food processor- add to the batter. Divide the batter into 3 “greased” and floured 9-inch round cake pans. Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack.
Make the frosting:
Combine cream cheese and margarine; cream until smooth. Add powdered sugar a little at a time beating with an electric mixer until light and fluffy. Stir in vanilla.
I doubled this recipe for a 8 layer cake (7 layers for one huge party cake and one layer for us).