OMG so I almost didn’t post anything today. Why? Not because I don’t love my blogging family, but because I’ve been in dream land with my 5 day holiday vacation and lost track of reality. Therefor, my last minuet for the holidays post shall be a cake I made for The Eagle. PS, I’ve been meaning to make this for him since forever – such a loser!
I made a Hummingbird Cake! It was my first one. He enjoyed it, but soon learned he’s not a big fan of cream cheese icing LOL With that said, he told me to make it again but replace the cream cheese for a vanilla or butter. Actually, I mixed a little vanilla with the cream cheese trying to thin out the flavor, but I guess my effort wasn’t enough. Well, that’s easy to fix for next time because I pretty much ONLY believe in butter cakes and butter icing. I mean, why eat anything else?
- Mix first 5 ingredients together, then slowly add eggs and oil.
- Next stir in following 4 items.
- Pour batter into 3 – 9″ cake pans which need to be greased and floured.
- Bake 350 for 25 minuets or when toothpick is clean and allow cakes to cool before removing from pan.
My personal changes were that I did not include the pineapple into the cake mixture, but instead with the center filling. I also added coconut shaving to the exterior because The Eagle likes coconut cake. Also, I went with two layers instead of three.
3 cps flour
1 ts baking soda
1/2 ts salt
2 cps sugar
1 ts cinnamon
1 & 1/2 ts vanilla
1 & 3/4 cps mashed bananas
1 can crushed undrained pineapple
1 cp pecans
2 cps coconut shavings (optional)
HAPPY BELATED THANKSGIVING (that’s if you celebrate)