Spring is in the air on the Morgan Family Farm. Flowers are blooming and we've had several visitors over the past few weeks. Lots of our friends and family like to visit the farm when the warmer air moves in. There's lots to see here.
Our most recent visitors where the beloved English family. Juliet and Warren, the children, learn much about farm life while visiting. It's a magical place for them.
During their visit this year, we had a grand adventure, shed hunting. When the winter months are coming to an end, the deer shed their antlers. In farm country the best place to shed hunt is along the edges of woods or other places that block wind. Fence lines are also a good place to look. Sometimes, the antlers will fall off as the deer are jumping over. Juliet even found a cow skull on our hunt. Painting it was even more fun than finding it.
I find so much joy sharing my farm life with others.
To make a Hummingbird Cake for your visitors
You'll Need:
Cake Layers
3 cups all purpose flour, plus more for pans
2 cups granulated sugar
1 tsp. salt
1 tsp baking soda
1tsp. ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
1 (8oz.) can crushed pineapple in juice, undrained
2 cups chopped ripe bananas (about 6 bananas)
1 cup chopped pecans, toasted
Vegetable shortening
Cream Cheese Frosting
2 (8 oz.) pkg. cream cheese, softened
1 cup salted butter or margarine, softened
1 (16-oz) pkg. powdered sugar
2 tsp. vanilla extract
Additional Ingredients
3/4 cup pecan halves, toasted
How to Make:
Prepare the cake layers: Preheat oven to 350 degrees. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl;
Whisk together eggs and oil in a separate bowl.
In a mixer, on low speed, combine flour mixture and egg mixture. Mix until dry ingredients are moistened. Add vanilla, pineapple, bananas, and toasted pecans.
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans. Bake in preheated oven until wooden pick inserted in center come out clean, 25 to 30 minutes. Cool in pan on wire rack 10 minutes. Remove from pans to racks and cool completely, about an hour.
Prepare the Cream Cheese Frosting: Beat cream cheese and butter with mixer on medium low speed until smooth. Gradually add powdered sugar beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Assemble cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting.
Top with second layer, and spread top with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.
Arrange pecan halves on top of cake and crushed pecans around the side. Enjoy.
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