Regal Cream Cheese Cake
Cheri Clotiaux Stringer (originally from Southern Living Annual Cookbook)
3 cups all-purpose flour
2 cups sugar
1 tsp soda
1 tsp salt
1 tsp ground cloves
3 eggs, beaten
1 cup vegetable oil
1 tsp almond extract
1 (8oz) can crushed pineapple, undrained
1 cup chopped toasted almonds
2 cups mashed bananas
Cream Cheese Frosting
1/2 cup butter softened
1 (8oz) pkg cream cheese
1 (16oz) box powdered sugar
1 Tbsp instant tea
1/8 tsp salt
This cake was the inspiration for Keith Ann and Doug’s wedding cake and is very similar to Aunt Clarice’s Hummingbird Cake. (Dec 1996)
3 cups all-purpose flour
2 cups sugar
1 tsp soda
1 tsp salt
1 tsp ground cloves
3 eggs, beaten
1 cup vegetable oil
1 tsp almond extract
1 (8oz) can crushed pineapple, undrained
1 cup chopped toasted almonds
2 cups mashed bananas
Cream Cheese Frosting
1/2 cup butter softened
1 (8oz) pkg cream cheese
1 (16oz) box powdered sugar
1 Tbsp instant tea
1/8 tsp salt
Cake: Preheat oven to 300˚F. Combine first 5 ingredients. Add eggs and oil, just to moisten. Do not beat. Stir in almond extract, pineapple, almonds and bananas.
Pour into greased and floured 10-inch tube pan and bake for 1 hour and 35 minutes. Cool in pan for 10 minutes. Remove and cool completely.
Frosting: Cream butter and cream cheese, then add sugar, tea and salt, beating until light and fluffy.