Hummingbird cake

1. Heat the oven to 175°C (350°F) and line two 23 cm (9 in) round tins.
2. Mix the flour, sugar, bicarbonate of soda, cinnamon and salt.
3. Add the eggs, oil and vanilla and stir just until combined, then fold in the banana, pineapple and pecans.
4. Divide between the tins and bake for 25–30 minutes. Cool completely.
5. Sandwich and cover with the frosting and decorate with more pecans.

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