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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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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