My Kindred Spirit's Hummingbird Cake

My Kindred Spirit and otherwise Bestest Friend in the World, is an AWESOME Baker. I have featured several of her yummy recipes in my blog before. She TOTALLY needs her own blog, but until she starts sharing her AWESOMENESS with the world, I will just have to do it for her :).

I made 10 of her Hummingbird Cakes at Easter Time for my Baking Business. They were such a big hit that I was asked to make more for Father's Day. At Easter Time, you can decorate them with PEEPS Chicks, Whoppers Easter Eggs, and Toasted Coconut for the Birdy's Nest. Otherwise, I just top them with Toasted Coconut and Pecans. ENJOY!

Thanks, Charity, Love you Bushels and Pecks!

If memory serves me correctly, one of my BFF's Favorite Bible Verses is Jeremiah 29:11. Please remember, my dear friends, God's plans for you are ALWAYS good-in Him you have a Future and HOPE. You are prayed for and loved dearly!

"For I know the plans I have for you,” says the Lord. 'They are plans for good and not for disaster, to give you a future and a hope."
Jeremiah 29:11 NLT

You can find Charity's other recipes here:

Pumpkin Cheesecake:

http://butterflykissesntastydishes.blogspot.com/2009/10/carolina-blue-birthday-wishes-pumpkin.html

Pumpkin Chocolate Chip Muffins: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

Apple Bread & Buttermilk Pancakes:

http://butterflykissesntastydishes.blogspot.com/2010/03/carolina-apple-bread-cinnamon-apple.html

Monkey Bread Muffins:

http://butterflykissesntastydishes.blogspot.com/2010/03/monkey-bread-muffins-you-will-go.html

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Hummingbird Cake

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1¼ cups oil
3 eggs (beaten)
1 - 8 ounce can crushed pineapple, undrained
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract


Directions: For the Cake

Grease a bundt pan or three 9 inch cake pans.
Combine dry ingredients. Add eggs, oil, and vanilla. Stir instead of beating. Stir in pineapple with juice, bananas, and pecans.
Bake at 350°F in bundt pan for about 70 minutes. Bake in round pans for about 35 minutes. Test with toothpick to verify cake is done.


For the Cream Cheese Icing

Cool cake and ice with cream cheese icing. Mix together 1 - 8 ounce package cream cheese and 1 stick butter. Then add ½ to 1 whole box of confectioners’ sugar, along with 1 teaspoon of vanilla.

Ten Truly Amazing Years & Tiramisu Bundt Cake

On May 28, 2000, I married the most amazing, most handsome, most loving man in the entire world. Today, we are so blessed to be celebrating our 10 year wedding Anniversary! Darin is my best friend, my one true love, my heart's favorite song, my strength when I am falling apart, my hope when I am hopeless, my constant reminder that God loves me. God shows me His love through my hubby each and every day. Like my Heavenly Father, my husband loves me with a compassion, patience, and strength that often overwhelms me. And, Darin is also the most amazing Father to our children. Jaythan and Savannah are truly blessed to call him "Daddy". I thank God daily (often many times throughout the day) for this incredible blessing-the privilege of sharing my life with this Amazing Man after God's own heart.

To celebrate our Anniversary, I made my hubby a Tiramisu Bundt Cake. I used his favorite ice cream in it-Starbucks Java Chip Frapaccino. He was blissfully happy to say the least :-).

Tiramisu Bundt Cake

Ingredients:
• 1 box (18.25 ounces) white cake mix
• 1 pint coffee ice cream, such as Haagen-Dazs or Starbucks , melted

(I used Starbucks Java Chip)
• 3 eggs
• 1 container (12 ounces) whipped vanilla frosting
• 1 teaspoon instant coffee granules dissolved in 1 tablespoon water
• Cinnamon sugar for dusting, optional

Directions:
1. Heat oven to 350 degrees F. Coat a 10-cup bundt pan with nonstick cooking spray.

2. In a large bowl, beat cake mix, melted ice cream and eggs on low speed for 1 minute. Beat 2 minutes on medium speed. Scrape into prepared pan.

3. Bake at 350 degrees F for 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

4. In large bowl, beat together frosting and instant coffee mixture.

5. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon sugar, if desired.

Makes: 16 servings