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Hummingbird Cake

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
3 eggs, beaten

1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla
1 can (8 ounces) crushed pineapple, drained
1 cup pecans, chopped
2 cups bananas, chopped

1 teaspoon cinnamon
1/4 teaspoon nutmeg

8 ounces cream cheese
1/4 cup butter
4 cups powdered sugar
1/2 teaspoon vanilla
pinch salt
1 cup pecans, chopped (if desired)

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 inch pan,
or three eight inch cake pans. Blend the dry ingredients, add the
oil. Mix in the remaining ingredients. Bake 45 to 50 minutes, or
until lightly browned at the edges. Let cake cool about 30 minutes.

Mix together the frosting ingredients, except the nuts. Spread the
frosting on the cake, sprinkle nuts on top, if desired. Refrigerate
the cake 2 hours before serving.

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