For me, food is love. And I show my love for people by cooking for them.
There’s a lot of freedom in cooking. Recipes are mere suggestions. I read them for inspiration, then cook freelance. No measuring cup required. But, I taste as I go to be sure I won’t poison my guests!
This approach makes me a horrid baker. Baking is chemistry. Every measurement is precise and plays a key role in the final outcome of the product. My sister, Nathalie is our family’s expert in baking. She makes blueberry muffins so tasty that her husband substitutes them for currency.
I can’t follow directions.
But I do love a good challenge. So I’ve picked up baking.
Our recent hot summer made baking very faux pas. So I bought a nice li’l Black & Decker toaster oven from Target just for this purpose.
The Hummingbird Cake
A good start for novice bakers is the hummingbird cake. No hummingbirds are harmed in the baking process. The cake gets its name from the fact that it’s so tasty, you hum as you eat a slice!
Very easy to make, entirely by hand, the way Grandma used to bake.
Here’s what you need for the cake:
3 cups flour
1.5 cups brown sugar
1 tsp baking soda
2 tsps cinnamon
1/2 tsp salt
2 cups smashed mushy bananas
1 cup drained crushed pineapple
1 cup melted butter
2 XL eggs
1.5 tsp vanilla extract
1 cup chopped almonds or pecans
1 bowl
1 bowl
1 fork
1 Bundt cake pan or 2 9-inch pans, buttered & floured
For the frosting:
8 ounces cream cheese, @ room temp
8 ounces cream cheese, @ room temp
1/2 cup butter, @ room temp
3 cups confectioners’ sugar
1 tsp vanilla extract
Preheat oven to 350*F
Method:
Butter & flour your cake pan(s).
Mash the bananas. Give them a good bashing – this is free therapy!
Melt the butter and give it a minute or two to cool.
To the bananas, add
beaten eggs,
vanilla,
pineapple,
and melted butter,
then the cinnamon
then the cinnamon
baking soda
and salt.
Lastly, gently fold the flour into the banana mash.
Don’t mix or beat, else the batter will harden.
Fold in the nuts.
Spread evenly into the pan(s) and bake for 30-35 minutes @ 350*F.
Wash your bowl and grab a glass of wine and a magazine.
Once you’ve finished your glass of wine, make the frosting:
Now break out the electric mixer and throw all the ingredients
into your bowl. Mix til smooth and spread over your cake.
Pat yourself on the back for a job well done!
The day I made my first hummingbird cake, I was feeling very ambitious.
I made marzipan bees, one for each member of my family, to decorate the cake.
I gave them almond-slice wings and chocolate stripes.
You don’t have to work so hard.
I made marzipan bees, one for each member of my family, to decorate the cake.
I gave them almond-slice wings and chocolate stripes.
You don’t have to work so hard.
Ah, but my sister always does “work so hard.”
It's so cute how you respond to everything (stress, boredom, cheeriness) with cooking and food. If we all get fat, you will likely be the culprit.
Thanks again for the red rice and Shawn doesn't know what he's missing with that spice cake!
Love you!
Thanks for the encouragement. 🙂
Love you, too, Sugarplum!