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Saturday, October 24, 2015

Hummingbird Cake





This is the most requested recipe in Southern Living magazine history. Except we didn't we didn't use that recipe - but still hummingbird cake you figure. We chose one that seemed to use a little less oil. You should make this one.



Research:

We used the recipe for hummingbird cake from MyRecipes



Ingredients:

3 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of sugar
1 teaspoon of ground cinnamon
3 large eggs beaten
1 cup vegetable oil (we used safflower oil)
1.5 teaspoons vanilla extract
1-8 ounce can of crushed pineapple undrained
1 cup of chopped pecans
2 cups of chopped bananas

Cream cheese Frosting

0.5 cup chopped pecans
9 ounce cream cheese softened
0.5 cups butter softened
16 ounce powdered sugar
1 teaspoon vanilla extract


Plan:

Follow along as we make it. Lots of steps but easy as cake.


Execution:

Combine first 5 ingredients


Add eggs and oil slowly until ingredients are moist


Then add bananas, pineapple, 1 cup of nuts, vanilla


Stir in. Don't use a mixer. Don't over mix.


Pour into 3 greased and floured pans



Bake at 350 for 20-25 minutes. Remove when the toothpick comes out clean.




Whip up the icing. Simply beat the wet ingredients while slowly adding the sugar


Don't let the cat eat the frosting


After the cake cools, frost the cake.


Then sprinkle the remaining crushed nuts on top.



Verdict:

Even though I am not a fan of bananas this is excellent. It was a big hit. Loved the nuts.









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Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

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Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer


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