Monday, May 5, 2014

Happy Mother's Day Ms. Betty

The official Mother's Day is this Sunday, but it's never to early to honor her.  Ms. Betty has been a mom of two for 62 years.  She has many memories of those years gone by, some she was recollecting just yesterday. She spoke of countless.  Memories which had her laughing were when the boys would want to sit on there grandfathers tractor, or when my husband was around four years old, a rooster was chasing him through the yard.   She said it was the funniest site.  She's told the stories how when Stone was a little boy he would sew up his stuffed teddy bear (preforming surgery), and how he would use M & M's for the medicine.  She knew before he did what he would grow up to become.  The years have passed and her children are grown, but the memories will last a life time.
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

Hummingbird Cake

Hummingbird Cake

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

Cake Directions:
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.

Frosting Directions:
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. 

Dried Pineapple:
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?