Recipe: Hummingbird Cake

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Hummingbird Cakecake:
3 c. all-purpose flour
2 c. sugar
1 tsp. cinnamon
1 tsp. baking soda
1/2 tap. salt
1 8 oz. can crushed pineapple with juice
1 c. cooking oil
3 lrg. eggs, well beaten
2 c. chopped bananas (3 bananas)
1/2 c. finely chopped walnuts or pecans
1 1/2 tsp. vanilla
Glaze:
1 TB. melted butter or margarine
1 c. sifted powdered sugar
1. Preheat oven to 325. Generously grease a 10 inch tube or fluted pan.
2. To make cake: In a large mixing bowl, stir together the flour, sugar, cinnamon,baking soda and salt.
3.Remove 2 TB. of the juice from the can of pineapple. Set aside for the glaze.
4 Add the pineapple, oil,eggs,banana, nuts and vanilla to the flour mixture. Stir until well blended (do not beat)
5 Pour the batter into the prepared pan. Bake in the 325 oven about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the cake from pan. Cool completely.
6. To make the glaze: In a small mixing bowl, combine the melted butter or margarine and the powdered sugar. Add enough of the reserved pineapple juice to make a glaze of drizzling consistence. Drizzle the glaze over the cooled cake.