Hummingbird Cake…and other Updates

Wow!  It’s been a year since I have posted.   Please don’t think that I did not want to; there were just so many things going on, plus a toddler to run behind.  Also, I cook spaghetti once a week because I know he will eat it; nothing fancy going on in the Givens household.

Here are just a few exciting things that we have been up to though:

*I got a promotion at work (woo hoo!).

*We visited Seattle, Washington and then did a 7 day cruise of Alaska, with the toddler in tow.

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*Mr. G received his Masters degree.

*Toddler G and I tagged along to Disneyland in Anaheim, CA with my sister;

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and went to Walt Disney World a couple more times.

*We celebrated a second birthday (cake by This Wife Bakes)

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*I got stuck in my car for 26 hours during the first winter storm in Atlanta in January 2014.  Was safe in my home for the second one in February 2014.

As you can see, we have had a busy year.

I wanted to share this cake with you because it was my first time making it and it smelled and tasted so good.   I have had some food bloopers over the past year (don’t ask about the fish sticks I tried to make), but this was is a winner.  Hopefully, it will be the start of my blog comeback too.

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Hummingbird Cake
Adapted from My Recipes

Ingredients:
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. Kosher salt
2 cups sugar
1 tsp. ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsps. pure vanilla extract
1-8oz. can crushed pineapple, not drained
1 cup chopped pecans
3 frozen bananas
1-8oz. package cream cheese, softened
1/2 cup butter softened
1-16 oz. package powdered sugar
1 tsp. pure vanilla extract
Pecan halves

Directions:

  1. Preheat oven to 350°.  Grease and flour 2-9 inch round cakepans.
  2. Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened.   Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  3. Pour batter into cakepans. Bake  for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  4. Beat cream cheese and butter with electronic mixer until smooth.  Gradually add powdered sugar on low speed  until light and fluffy.  Stir in vanilla extract.   Spread frosting between layers and on top and sides of cake; place pecans on top.  Store in refrigerator.

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