Hummingbird cakes are usually made in 9" round cake pans and stacked with cream cheese frosting, which is so yummy. But, I recently came across this bundt cake version when I was organizing my cook books. It was given to me by a co-worker, Dennis, who won 1st Place at the Del Mar Fair cooking competition many years ago (in the 1980's). I love how moist this cake is. I don't always have all the ingredients on hand (canned crushed pineapple), but it's worth a trip to the store to get all the ingredients. Everyone loves this cake! Ingredients:
Dust with powdered sugar or make a simple powdered sugar glaze (1 cup powdered sugar and 1-2 tsp water). Dennis notes that it is important to mix by hand only until all ingredients are moist and oil is incorporated. Also, any cake or nutbread using baking soda will rise better if you let it rest in the pan for 20 minutes before putting into the oven. This allows some of the leavening to take place before you bake and you minimize humps and cracks. My note is to toast your pecans or walnuts on a baking sheet for about 10 minutes before you add to the batter. This will give the nuts a more powerful nutty flavor. Enjoy!
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Technically scones are not cake, but I love making this simple scone recipe for my husband to have each morning. I came across this recipe and was intrigued by the step which has you put the baking soda in the sour cream and let it sit until it doubles. I think this step is what makes them so light and airy. I used dried blueberries, but any dried fruit or even chocolate chips could be a great substitute. Ingredients 2 cups all purpose flour 3 tablespoons of sugar 2 tablespoons of baking powder 1/2 teaspoon salt 1 teaspoon baking soda 1 cup sour cream 5 tablespoons cold butter 1 egg yolk (save the white to brush on top of the scone) 1 cup dried blueberries or other dried fruit 2 tablespoons of whole milk, cream or half and half 3 tablespoons raw sugar Instructions
I am a huge fan of the Starbuck's Pumpkin loaf and although I try to resist, I do buy a slice every once in a while. After doing some research on the internet I came across a recipe that is remarkably similar to Starbucks Pumpkin Loaf that I get rave reviews every time I make it. I recently brought a loaf to my granddaughter's Volleyball Tournament and it was gone in under two minutes! Ingredients: 1 1/2 cup flour 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon Cinnamon 1/2 teaspoon EACH ginger, ground cloves and allspice 1/2 teaspoon salt 4 eggs 1 cup sugar 1/4 cup brown sugar 1/2 teaspoon vanilla 3/4 cup canned pumpkin (not pumpkin pie mix, which has spices and milk in it and will be too runny) 3/4 canola or vegetable oil Directions:
I saw this cake idea quite some time ago and finally had a reason to bake it. Red Velvet with cream cheese frosting inside, surrounded by white chocolate pretzel rods. Turned out great and my friend loved it!
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Grammatlc
Grammatlc bakes all the cookies for the clients at Split Ends Hair Studio in Oceanside CA (to visit the studio's website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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