A few weeks ago, a hummingbird had made his way into the bed & breakfast without reservation. After running into the window several times, I finally heard his cry and figured out what the noises were and brought in the bird rescue forces.
Here is the rest of the story in pictures:
“Careful.” As you can see, I have the gift of encouragement.
“Can we keep him? I will love him and feed him and call him George.”
A close up so you can appreciate his teeny, tiny sweetness.
Lest you wonder if I used him in the hummingbird cake… No, I would not be capable of such a deed. After his 15 minutes of tame, he was off to his next adventure. I hope he enjoyed his stay. I am still waiting for his review on Trip Advisor.
After meeting Mr. Hummingbird, I was inspired to make a cake that I had not heard of since I was a little girl. As usual, I enjoy making usual things a bit unusual so this hummingbird cake has a delightful new twist. Well, okay a few twists but I think you will like every turn!
Toss 1 cup of butter (2 sticks) and 2 cups of sugar into mixing bowl and cream together well.
Add three eggs and 1 teaspoon of vanilla. Mix well.
Peel two ripe medium bananas and mix in well.
The more ripe (brown) they are the, the better. You can save bananas for recipes like these in the freezer too. When they become too ripe to enjoy, just peel, put in a baggy & toss in the freezer. I like to save them one per baggy which allows me to easily count them out for smoothies or recipes like this one.
Add 1 1/2 cup fresh or canned crushed pineapple. Are you catching on to how this cake got its name yet? Yeah, me neither.
Sift all remaining dry ingredients:
- 3 cups of cake flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
I am always far too proud of myself when I take the instructions of sifting seriously. Add & mix until dry ingredients incorporated without over-mixing. Over-mixing will make the dough tough in some recipes.
Then add one cup of coconut, 2 teaspoons of cinnamon & a dash of freshly ground nutmeg.
Here is the big twist. One cup of macadamia nuts and one cup of white chocolate chips. I’m pretty sure you are either gonna love me or hate me for this. If you just started your diet this week, I sincerely apologize. Now give your mixer a few more whirls just until the goodies are mixed in.
Coat two 9 inch baking pans (circles or squares are both great) with baking spray (or smear with shortening and then dust with flour) and get ready for the goodness that is named hummingbird cake.
Bake at 350 degree pre-heated oven for about 30 minutes or until cake tester comes out very clean.
This cake will be gone as fast as Mr. Hummingbird. Hey, maybe that’s why… hmmm…
Okay, we’re not done yet. A cake as special as this deserved a very special frosting. And so it was. And it was so heavenly, it deserved its blog post. And so it was.
Yeah, I know, right? See you there!