Happy Birthday : Cake

Today’s Food blog post is all about Cake. My birthday was yesterday – Mom’s is Tomorrow and we have a ton of family with November -December Birthday. Lot’s of years Mine or Mom’s fell on the Holiday.

Birthday Table at Thanksgiving :

Reschedule Their Birthday Celebration. …

Or, Reschedule the Holiday. …

Wrapping Paper Matters. …

Prepare Them for Fewer Friends at Their Party. …

Frame It As a Really Really Long Celebration.

Hummingbird Cake : My favorite

3 Cups AP flour
2 Cups Sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 3/4 cups very ripe banana, mashed
2 cups toasted chopped pecans, divided
1 (8-ounce) can crushed pineapple, undrained
1 cup butter, softened
6 cups powdered sugar
2 teaspoons vanilla extract

Pre Heat to 350 degree : Prep 3 Cake pans (grease and flour)

n a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely

To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.
With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.
Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.