Southern cakes are known for their unique ingredients, preparation methods, decadence, and rich flavors. This offering is in the tradition of all good southern cakes = indulgent, flavorful, and a true celebration of the region's culinary traditions.
HUMMINGBIRD CAKE - This is a banana-pineapple spice cake with a rich history originating from Jamaica in the 1960s. It has become a popular dessert in the South since the 1970s. Most food historians agree the first printed recipe for Hummingbird cake was by one Mrs. L.H. Wiggin, who supplied the recipe to Southern Living magazine in 1978. However, even before then, there are countless references to the cake in county fair reports and baking competitions across southern America.
Mason Jar (26 oz.) INGREDIENTS: Wheat Flour enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, sugar, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], & vanilla extract [vanilla, water, propylene glycol, & caramel color]). JUST ADD Butter, egg, pinapple and banana.
Recipe
Preheat your oven to 350 f.
In a large bowl cream together
8-oz crushed pineapple
3 Eggs Lightly Beaten,
1/2 Cup Warm Butter
1 mashed banana
1 cup finely chopped pecans (optional)
Add the contents of the jar to a large bowl and breakup any clumped sugar. Drain Juice from the pineapple. Mix all ingredients well, allow to sit refrigerated for at least 1 hour. Grease and then coat a 9” cake pan with flour. Bake for about 40 minutes or until a cake tester comes out clean.
Best served with cream cheese frosting and more chopped pecans.
Orders up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.
