Hummingbird Cake

Cake
3 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 large eggs, beaten slightly
¾ c. vegetable oil
1 c. chopped pecans
2-4 large ripe bananas (2 cups)
1 can (8 oz.) crushed pineapple (undrained)
1 ½ tsp. vanilla extract

Frosting
1 package (8 oz) cream cheese, softened
½ c. unsalted butter, softened
1 box ( 16 oz) confectioners’ sugar
Dash of salt
1 tsp. vanilla extract

For the Cake:
Heat oven to 350 degrees. Butter and flour two 9 inch cake pans. In a large bowl, whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir until dry ingredients are just moistened. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans. Bake at 350 degrees for 28 minutes or until toothpick inserted into center of cake comes out clean. Cook on wire rack for 15 minutes. Turn out and cool completely.

For the Frosting:
In a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the confectioners’ sugar. Beat in vanilla. Place one cake layer on a serving plate. Spread about 1 c. frosting over top. Place a second later on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving.

Caitlin's Salad

romaine
tomatoes, diced
red onion, thinly sliced
avocado, diced
mango, diced
honey-roasted peanuts


Toss all ingredients together, and serve with EATING RIGHT Pomegranate & Blueberry dressing (found at Safeway).

Tip: Dress individual servings of salad. This salad tends to get soggy and won't keep if there are leftovers dressed.