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Country Kitchen
February 1, 2012 Previous Recipe | Next Recipe
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CHOCOLATE LOAF PAN CAKE
BLUEBERRY CRUNCH
CRISCO POUND CAKE
EASY PECAN PIE
EASY POTATO SOUP
HUMMINGBIRD CAKE
MANDARIN ORANGE CAKE
CHEESE AND GARLIC FLAVORED PECANS
CHICKEN AND RICE CASSEROLE
SWEET POTATO CASSEROLE
Coconut Cake
HUMMINGBIRD CAKE

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 eggs beaten
1-1/2 cups salad oil
1-1/2 teaspoons vanilla
1 (8-ounce) can of crushed pineapple, drained
2 cups pecans or walnuts, chopped
2 cups bananas, chopped

Frosting: ½ cup butter
1 (8-ounce) cream cheese
1 (16-ounce) box powdered sugar
1 teaspoon vanilla

Combine dry ingredients (flour, sugar, salt, soda, cinnamon) in a large bowl and mix by hand. Add eggs and salad oil, stirring until dry ingredients are moistened (do not beat). Stir in vanilla, pineapple, nuts and bananas. Spoon batter into 3 well-greased and floured 9” pans. Bake at 350 F for 30 minutes. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool.

Cream together butter and cream cheese. Add powdered sugar, beating until fluffy. Stir in vanilla. Makes enough frosting for a 3-layer cake.





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