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Hummingbird Cake
From Johnson & Wales Graduate & Pewter Rose Excecutive Chef Geoff Bragg

For the cake:

3 c flour

2 c sugar

1 t baking soda

½ t salt

½ t cinnamon

½ t ground clove

3 eggs, beaten

¾ c oil

2 t vanilla

8 oz, crushed pineapple in juice (use canned )

1 ¾ c mashed bananas, about 3

1 c pecans

for the icing:

½ c butter

½ # cream cheese

1 lb powdered sugar, sifted

1 tsp vanilla extract

pecans for decorating

Preheat oven to 350

Lightly coat 3- 9" pans oil and flour

Combine first 6 ingredients in a large bowl.  Combine next 5 ingredients in another bowl.

Mix your wet ingredients into your dry ingredients until everything is just wet.

Mix in pecans last.

Divide into 2 pans bake for about 25 minutes.  Turn out of pan and cool.

To make the frosting:

In an electric mixer beat the butter, vanilla and cream cheese together.  Gradually add the sugar.  Beat until light and fluffy.

Assemble the cake, spreading icing between the layers.  Press remaining pecans into the sides for presentation