Usually when we go for a visit I take Ms. Betty some goodies. For Mother's Day I baked a Hummingbird Cake, filled with pineapple, banana,'s and spices like ginger, nutmeg, and cinnamon. This cake is very moist and flavorful.
|Ms. Betty and Stone|
2 3/4 cup all-purpose
1 cup pecan pieces
3 rupe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoons salt
3 large eggs, at room temperature
1 3/4 cup granulated sugar
1 cup vegetable oil
2 packages cream cheese (8 ounces) each, at room temperature
12 Tablespoons unsalted butter, cubed, at room temperature
4 cups confections' sugar
1 Tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Pre:heat oven to 350'. Spray with baking spray two 8" pans lined with parchment paper, I used (three 7" pans).
On a baking sheet toast pecans about 6-8 minutes. Cool to the touch, and chop. Toss with pineapple, banana, and 1/2 cup flour in a small bowl.
Mix the remaining 2 1/4 cups flour, nutmeg, cinnamon, ginger, baking soda and salt in a bowl. In a separate bowl beat eggs and granulated sugar with a mixer on high until thick and light, 5 minutes.
Gradually beat in the vegetable oil.
Sprinkle the flour mixture over the egg mixture, gently fold to make a thick batter. Stir in the fruit-pecan mixture, then pour batter evenly into prepared pans. Bake until cakes are firm and pick inserted into the middle comes out clean, 50-55 minutes, depending on size of pans you use. Cool in the pans on a rack 20 minutes, then invert onto cake rack to cool completely.
Make the frosting by beating the cream cheese in a bowl with a mixer until fluffy, then beat in the butter until well mixed. Add cream cheese to the cream cheese mixture and beat until smooth. Mix in the lemon zest and vanilla, beating until light and fluffy.
Frost in-between layers then on sides and top of cake.
I used this for garnish. Slice pineapple as thin as possible. Place on cooling racks laid over parchment-lined sheet. Bake on 185' for about 3 hours. Turn the slices over ever 40 minutes or so. Depends on how thin your slices are. When dehydrated remove slices from the oven place , push them into mini cupcake pans to form the shape of a flower, and continue to dry 3-12 more hours.
|Happy Mother's Day Ms. Betty|
|Pansies at Ms. Betty's|
|Iris at Ms. Betty's|
What is your favorite Mother's Day Cake that you have ever made?