Hummingbird Cake – My Girl Paula

Since I started blogging, my hubby has been moaning and groaning about all the food, well really all the cake.  Here I am facing, yet another cake. 

I decided to be smart and I made one half of the cake and when it came to frosting it, I only lightly iced it.  As it turns out, it is delicious and is getting eaten by both of us. 

This is another Paula Deen special.  We have baked this for My Girl Paula weekly choice.

I would love to bake this for company.  It is has a richness in taste that is worth sharing.

 Hummingbird Cake                               

1 1/2 cups gluten free flour mixture

1 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon xanthan gum

2 large eggs, beaten

3/8 cup vegetable oil

1 1/2 egg beaters  (advantage of egg beaters -half of an egg)

1 cup  bananas – mashed (almost two bananas)

4 ounces  pineapple tidbits, diced with  juice

1 tsp  pure vanilla extract 

1/2 cup chopped pecans

Preheat oven to 350 degrees.

Grease and flour one small tube pan.

 In a large bowl, combine flour, sugar, baking soda, xanthan gum, cinnamon and salt. 

Add eggs and oil and stir until dry ingredients are moistened.   Don’t over-mix.  Stir in the banana, pineapple with juice, pecans and vanilla.

Stir well until smooth.

Pour into pan.

Bake 25 – 30 minutes.

Glaze- this is not Paula’s

• 1 cup powdered sugar
• 1 1/2 tablespoons milk
• 1/2 teaspoon vanilla extract

Combine thoroughly.  Get out those lumps that want to remain.  I wanted it to run down the sides so I poured it the best I could over the cake.

It was beautiful before it was iced.  I think it would have been fine this way, remembering we are not icing people

I 

 

 Still in the baking pan.