Hummingbird Cake with Caramel Frosting

3 eggs lightly beaten 3 cups all-purpose flour 2 cups sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon powdered cloves 2 cups mashed ripe bananas

1 cup vegetable oil 1-1/2 teaspoon vanilla 2 cups peeled and shredded raw sweet potatoes 1 8-ounce can crushed pianeapple, drained

Directions:
Remove eggs from refrigerator and allow to assume room temperature (about 30 minutes). Preheat oven to 350°. Grease three 9-inch round pans, and line bottoms with waxed paper. Grease and flour paper. Set aside.

In a mixing bowl, combine flour, sugar, baking powder, salt and cloves. Stir in bananas, oil, eggs, and vanilla, and blend well. Fold in shredded sweet potatoes and drained pineapple. Spread evenly in pans.

Bake about 30 minutes, or until cakes test done. Cool on wire racks for 10 minutes. Remove cakes from pans, remove waxed paper, and cool completely. Place one layer on cake plate and spread top with Caramel Frosting (following recipe). Stack remaining layers, frosting each one on top only. Work quickly because the frosting stiffens as it cools.

Caramel Frosting
In a large saucepan, melt 1 cup butter. Add 2 cups packed brown sugar. Bring to boiling over medium heat, stirring constantly. Cook and stir at boiling point for 1 minute. Remove from heat and cool for 5 minutes. With a wire whisk, blend in 1/2 cup milk until smooth. Add 6 cups powdered sugar, beating with whisk until smooth. Frost the cake quickly, because the frosting will harden when it cools completely.