Victorian Hummingbird Cake

 

This Victorian cake recipe is truly delicious. You can take it to gatherings... it's easy to make, freezes well, serves many, and I promise doesn't contain any hummingbirds!

Ingredients:

3 cups All purpose flour

2 cups Sugar

1 teaspoon Cinnamon

1 teaspoon Baking soda

1/2 teaspoon Salt

1 8-oz can Pineapple; crushed, with juice

1 cup Vegetable oil

3 large Egg; well beaten

3 medium Bananas; chopped

1 cup Walnuts or pecans; finely chopped

1/2 teaspoon Vanilla

Ingredients for Glaze:

1 tablespoon Butter or margarine; melted

1 cup Powdered sugar; sifted

Tablespoons of juice from the can of pineapple

Directions:

Preheat oven to 325° F 

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 pineapple. Set this juice aside for the glaze

To the flour mixture, add the can of pineapple, 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 pineapple juice to make a glaze of drizzling consistency. Drizzle the glaze over the cooled cake. Enjoy!