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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Butterscotch Glaze Frosting Recipe

I made this recipe up on the fly to go with my hummingbird cake but after making it, I was thinking of so many other ways it could be enjoyed.

In a medium bowl, add 1/4 cup (a half a stick) butter to 3 cups of powdered sugar. Then add 1 cup of evaporated milk or whipping cream and stir.

Place one cup of butterscotch chips into microwave for about 30 seconds at a time & stir between each heating. You will probably need to heat for a total of 90 seconds when the chips will be half melted. Stir until they are completely melted. Add melted butterscotch to frosting.

Thank the good Lord for the enlargement feature so we can enjoy a bigger portion. I thought I was proud of myself for actually taking the time to sift flour earlier today. Holy cow! My family won’t even want to be around me when they see what this gorgeous glaze has done to my pride-o-meter. Please. Enjoy. I know me and my pride are.

See this butterscotch overdose uponhummingbird cake here.


Hummingbird Cake with Butterscotch Glaze Recipe

IMG_8002-1024x767A 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!

Cake Ingredients:

  • 1 cup of butter (2 sticks)
  • 2 cups of sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 peeled, mashed medium-sized ripe bananas
  • 1 1/2 cups crushed pineapple
  • 3 cups of cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon of salt
  • 1 cup coconut
  • 2 teaspoons cinnamon
  • dash freshly ground nutmeg
  • 1 cup macadamia nuts
  • 1 cup white chocolate chips

The more ripe (brown) the bananas 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 or two baggy which allows me to easily count them out for smoothies or recipes like this one.

Cream butter & sugar together. Add wet ingredients and continue to mix. Sift dry ingredients together then add.

Are you catching on to how this cake got its name yet? Yeah, me neither.

Gently add remaining ingredients.

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!




© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016