1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots
Drain pineapple, reserve 1/2 cup syrup.
Melt 1/4 cup margarine in 10 inch oven proof skillet.
Blend in brown sugar, arrange pineapples over sugar mixture and
top with 1/2 raisins.
Beat remaining 1/4 cup margarine with granulated sugar until fluffy.
Beat eggs, vanilla and carrots.
Combine dry ingredients.
Beat
1/3 dry ingredients into creamed mixture.
Beat in 1/2 reserved syrup until blended.
Repeat ending.
155146
HUMMINGBIRD
CAKE
CAKE:
3 c. allpurpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans
CREAM CHEESE FROSTING:
1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract
CAKE:
Preheat oven to 350 degrees.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened.
Do not
beat.
Stir in vanilla, pineapple, 1 cup pecans and bananas.
Pour batter into 3
greased and floured 9 inch cake pans.
Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over
top of frosted cake.
Spread frosting between layers and top and sides of cake. FROSTING:
Cream butter and softened cream cheese.
Gradually add powdered
sugar; beat until light and fluffy.
Stir in vanilla.
155147
MOIST PINEAPPLE CAKE
2 c. flour
1 1/2 c. sugar
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