Hummingbird Cake - cooking recipe

Ingredients

3 c. all-purpose four
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 c. grape seed oil or vegetable oil
1-1/2 tsp. vanilla extract
1 tsp. butter extract
1 can crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas
Frosting (recipe follows)
1/2 c. chopped pecans

Preparation

Combine flour and next four ingredients in a large bowl and mix well.
Stir in eggs, oil, vanilla extract, and butter extract; stir until dry ingredients are moistened - do not beat.
Fold in crushed pineapple, pecans and bananas.
Spoon batter into 3 greased and floured 9 inch round cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire rack 20 minutes; remove from pans and cool completely.
Spread frosting between layers, on top and sides of cake.
Sprinkle with chopped pecans.
Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.