Hummingbird Cake
by Traci
In a large mixing bowl combine:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans
In a smaller bowl combine:
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans
In a smaller bowl combine:
3 large eggs beaten
1 cup oil
1 1/2 teaspoon vanilla
At this time you will open an 8-ounce can of crushed pineapple with juice and slice 2 medium bananas. Set those aside
Using a Good Cook Silicone Spatula, slowly combine the wet ingredients to the dry. Mix well. Fold in the pineapple and bananas.
If you are using the Good Cook Nonstick Dessert Bar Pan, fill each compartment 3/4 of the way. Bake at 325°F for about 20 minutes (check it at 15 minutes.) If you are using a regular pan, please bake at 350°F degrees for 30 minutes, checking it at 25 minutes.
Place on rack to completely cool when done.
Pourable Fondant
by Traci
adapted from Wilton's Quick Pour Fondant Icing
3 cups powdered sugar
1/3 cup water
1 teaspoon vanilla
1/4 teaspoon cinnamon
In a small bowl combine ingredients. It will be thick in consistency.
Using a spoon, start pouring over your cooled cakes letting it drizzle down the sides. Top with a whole pecan. I did drizzle more over the pecan but at this point do what you want. You could even top with a piece of pineapple if you want to emphasize that.
Please enjoy this recipe and go to Good Cook and check out all of the wonderful products they offer!
1 cup oil
1 1/2 teaspoon vanilla
At this time you will open an 8-ounce can of crushed pineapple with juice and slice 2 medium bananas. Set those aside
Using a Good Cook Silicone Spatula, slowly combine the wet ingredients to the dry. Mix well. Fold in the pineapple and bananas.
If you are using the Good Cook Nonstick Dessert Bar Pan, fill each compartment 3/4 of the way. Bake at 325°F for about 20 minutes (check it at 15 minutes.) If you are using a regular pan, please bake at 350°F degrees for 30 minutes, checking it at 25 minutes.
Place on rack to completely cool when done.
Pourable Fondant
by Traci
adapted from Wilton's Quick Pour Fondant Icing
3 cups powdered sugar
1/3 cup water
1 teaspoon vanilla
1/4 teaspoon cinnamon
In a small bowl combine ingredients. It will be thick in consistency.
Using a spoon, start pouring over your cooled cakes letting it drizzle down the sides. Top with a whole pecan. I did drizzle more over the pecan but at this point do what you want. You could even top with a piece of pineapple if you want to emphasize that.
Please enjoy this recipe and go to Good Cook and check out all of the wonderful products they offer!
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