Tuesday, October 10, 2006

If you are a Carrot Cake fan, you'll love this Hummingbird
Cake. I was too full at Patricia's Tea Room to order dessert,
but that didn't stop me from sampling three different desserts
that other ladies at my table ordered! They were all delicious,
but this one seems so very ladylike...now if only I were.

Hummingbird Cake

3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs beaten
1 c. vegetable oil
1 and 1/2 tsp. vanilla
1 tsp. butter flavoring
1 (8 oz) can crushed pineapple, undrained
1-2 c. chopped nuts
2 c. chopped bananas

Combine flour, sugar, baking soda, salt, and cinnamon. Cream
well. Beat in eggs and oil. Stir in both flavorings, pineapple,
nuts and bananas. pour into three 9-inch cake pans. Bake at
350 deg. for 20-30 minutes. Frost with Hummingbird Cream
Cheese Frosting.

1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped nuts
1/2 c. shortening
1 (16 oz) box powdered sugar, sifted
1 tsp. colorless vanilla

Combine cream chesse and shortening, beating until smooth.
Add powdered sugar and flavoring. Stir in nuts. Spread on
layers.

This may or may not be the exact recipe that I tasted at the
Tea Room, but it sounds delish either way.

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