OCTOBER

OCTOBER

April 5, 2012

Bake Me A Cake Darlin'!

Stanny and my mother imported some mountain wisdom, when they said, matter- of- factly, “that it hadn’t been necessary for either of them to learn how to cook because both of them had been born beautiful!”




The siblings were having a trip down memory lane conversation on the front porch swing. "I remember eating cakes, I told her. Very rarely, and then out of cake boxes. Never from scratch, she replied. Do you remember what happened if you stole a piece of cake? Mom would go ballistic." "But we learned to cut it left- handed when we stole a piece, Kathy stated. That way, Mom would blame Dad."


We have two soon-to-be daughters-in-law coming into the family. My advice to any new bride is to know how to cook and know how to bake! Be sure to have at least a handful of most requested recipes in your arsenal to help keep harmony in your home. No, no, no....don't be swinging through the drive-thru's or picking up processed, prepared frozen entree's and baked goods at the grocery store. Start out married life with a few good cookbooks and add to your library as you can. You will find yourself enjoying the pride you take in preparing homemade, lovely meals for your new hubby and believe me, he will be giving you praises, hugs and kisses for a delicious southern dessert, every now and then!


This cookbook makes a lovely shower gift for any new bride.....and groom! The lovely cookbook combines the Southern Living way of cooking with the good, old-fashioned way of cooking and the photography is gorgeous!

A few Southerners say that the Hummingbird cake got its name by people simply humming when they ate this cake. Through an investigation of the ingredients used in the cake, it is suggested that this dessert was developed in the 20th century. The Hummingbird Cake is one of my family’s favorite desserts. Grandmother Grace would often make this cake to enjoy on Sundays. They would enjoy it after dinner late in the evening. She and granddaddy often had their family and friends stop by to sit for awhile on their big front porch and chat about everything and everybody! As children, we would sit quietly and listen to all of the adults talking. Gosh, those times were magical.  This cake holds wonderful memories of the past.







ESTELLE'S CLASSIC SOUTHERN HUMMINGBIRD CAKE
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped nuts

FROSTING
1 (8 ounce) package cream cheese, softened
1/4 pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Grease and flour 2 - 9 inch round cake pans. Sift together the flour, sugar, baking soda and salt. Set aside. In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand. Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and cool on racks.


 Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.













No comments:

Post a Comment

I so love receiving your thoughts and comments. I also hope you found something that made you smile.