Hummingbird Cake



3 cups unbleached flour

2 cups sugar

11/2 teaspoon each baking soda and ground cinnamon

1/2 teaspoon salt

3 large eggs

3/4 cup vegetable oil

2 teaspoons Rain’s Choice pure Vanilla Extract

1 can (8 ounces) crushed pineapple in juice

2 cups mashed bananas (34 large)

1 cup pecan pieces, chopped

Cream Cheese Frosting

2 8 ounce packages Neufchatel or regular cream cheese

1/2 cup (1 stick) unsalted butter

2 teaspoons Rain’s Choice pure Vanilla Extract

3 cups confectioners sugar

2 cups sweetened flaked coconut


Combine first 4 ingredients in a medium saucepan; bring to a boil. Add flour, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat.

Stir in vanilla extract. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.

Pour oil 2 inches deep in a large Dutch oven or heavy large saucepan. Heat to 370 degrees. Spoon batter into a large decorating bag fitted with a large star tip. Pipe batter in 6-inch strips into hot oil, a few at a time. Fry 3 minutes or until golden, turning once. Lift out with a wire spatula, and drain on paper towels.

Put Rain’s Choice Cinnamon Spice Sugar in a shallow dish. Roll churros in mixture. Repeat with remaining batter. Serve immediately. Makes 6 to 8 servings unless you have teenagers. In that case, make a double batch and hope that they last long enough to have some yourself.