Hummingbird Cake…

My favorite moments spent with my Aunt this visit were most definitely in the kitchen.  She is a chef de cuisine, pastry chef…a true artist who sees food in such a unique way.  As I am a big hot mess in the kitchen it is wonderful to learn from someone with such a wealth of knowledge-and it’s fun!!

We made my Mom’s favorite Hummingbird Cake for her big birthday.  It was actually pretty simple, and NOTHING came out of a box!  That is a huge accomplishment for this girl.   Here goes!

20140714-214132-78092058.jpg  **This recipe makes 2 9 inch rounds.

Dry Ingredients:
~3 cups of all-purpose flower
~2 cups of sugar~2 teaspoons of baking soda
~1 teaspoon of salt
~1 teaspoon of cinnamon

In a separate mixing bowl combine:
~4 eggs
~2 teaspoons of vanilla extract
~I cup of vegetable or canola oil

The good stuff:  You want to have 3 cups max of your desired fruit mixture
~1 small can of crushed pineapple with juices
~2 small bananas chopped
~1 cup grated carrot
~1 cup raisins ( you have to break them apart so that they go into the mixture individually)
~1 cup chopped pecans

20140714-214200-78120503.jpgOnce you have all of your ingredients ready:
~stir all dry ingredients together
~Wisk eggs, oil & vanilla until well mixed
~Pour the egg mixture into the dry ingredients
~Stir a couple of times and then add fruit mixture
~Finally, add in the pecans

Once well mixed, put into a greased, flowered pan WITH wax paper (that makes it come out of the round easily and cleanly).  Bake at 350 for 45 minutes to an hour.
Once cooked through, knock out upside down and let cool on drying racks.  Leaving cakes in the pan to cool may lead to overcooking.

Cream Cheese Icing:
~1 lb. Philly Cream Cheese (2 8 oz packages) softened
~2 sticks of softened butter
~1 lb powdered sugar
~2 teaspoons of vanilla extract


me icing

With a hand mixer, blend the cream cheese and butter until it is almost whipped.  Then with a sifter or siv, blend in the powdered sugar.  If you dump it in without using the sifter it will be lumpy.  Blend again and you are good to go!  You can freeze leftovers…it presents like new once removed from the freezer!

Voila folks!  The perfect summer (or anytime) cake and icing!  I would love to hear about your favorite homemade sweet treat!

Happy Hump Day friends!  XOXO,  Catherine

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