I have been doing a lot of reflection over the last couple of weeks during the holiday season. I have written some goals, finished my business plan for 2012 and have been spending an amazing time with my family and with my husband who is stationed in North Carolina but home on leave.
I have a lot of traditions over the holidays that I started years and years ago when my boys were babies. Some were carryovers from my childhood and some I thought of on my own. We do this for Christmas Eve, we do that for Christmas, we do this for New Year's Eve and we do that for New Year's Day. This year I wanted to bring something new and refreshing to the season. I had received Paula Deen's Celebrations cookbook as a birthday gift from my son and daughter-in-law in 2011, so I decided to look through it. I was drawn to page 13 which was a celebration recipe for New Year's Eve brunch. The recipe was Hummingbird Cake. How cool did that sound! I don't do brunches but I wanted to make this cake so I chose to make it for New Year's Day.
I love Hummingbirds! I have a large quince tree on the corner of my property in the view of my dining and also my kitchen windows so I get to watch Hummingbirds all year. My neighbor and I put out Hummingbird feeders too. I have seen some huge Hummingbirds, I have even seen them stand still. I just saw one in November! I guess I should do some research on their habits.
Anyway, every time I think of Hummingbirds I think of something fresh and new. Have no idea why, but I guess there must be something true to this since Paula Deen has this Hummingbird Cake recipe on a New Year's Eve brunch menu.
I am calling 2012 the Year of the Hummingbird at my office. Fresh starts and new goals. Oh, and below you will find the recipe. It was amazing!
FOR THE CAKE:
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8 oz) can crushed pineapple, with juice
1 tsp pure vanilla extract
1 tsp ground cinnamon
4 large eggs, beaten
FOR THE ICING:
1 (1 lb) box confectioners' sugar
1 (8 oz) package cream cheese, at room temperature
6 Tbs (3/4 stick) butter, softened
1 tsp vanilla extract
1 Tbs milk, or more, if needed
1/2 cup finely chopped pecans (for garnish)
TO MAKE THE CAKE:
Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
TO MAKE THE ICING:
Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.
Author:Jo Soss
Jo Soss is the designated Broker and the owner of Homefront Realty in Bremerton Washington. Selling real estate in the greater Puget Sound area since 1994 she has vast knowledge in all aspects of a real estate transaction. Using today's technology with her signature personal service allows her to achieve complete customer satisfaction.
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