Hummingbird Cake - cooking recipe

Ingredients

2 cups all-purpose flour (no need to sift it)
2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
3 eggs (extra large)
1 cup mild vegetable oil (e.g., corn oil or canola oil)
1 (8 ounce) can crushed pineapple, drained (about 1 cup)
1 1/2 cups coarsely chopped nuts (pecans or walnuts, about 4-6 ounces)
2 large bananas, peeled and coarsely chopped
1 teaspoon pure vanilla extract
8 tablespoons butter, softened (margarine can be substituted)
1 (8 ounce) package cream cheese, softened
1 (1 lb) package powdered sugar
1 teaspoon pure vanilla extract

Preparation

Preheat oven to 350 degrees F.
Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
Break eggs into large mixing bowl. Beat until thick and lemon-colored.
Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
Pour into greased and floured pan(s).
Place pan(s) on center shelf of oven.
Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
Place pan(s) on wire rack for 10 minutes.
Invert cake onto rack and allow to cool completely.
For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
Frost top of cake with cream cheese frosting.
This freezes well.