Hummingbird Cake

Sweet as nectar...

I found several explanations for the name of this Southern Classic - one story is that the cake is so good that you'll hum with pleasure from the first bite. Another is that this cake is as sweet as the nectar sipped by hummingbirds in the spring and summer. Either way, this cake is one of the most beloved and popular in the South - appearing usually with the advent of spring.



This one is one of my favorites - I've been making versions of hummingbird cakes for years now, and I've finally settled on this one as my favorite. The flavor is intense, the cake is moist, and the frosting is the crowning touch. I usually don't bother with the extra pecans when making this one for my family, but if for 'company' I'll use them. This one also adapts very well to a six layer cake if you just can't resist the wow factor...which I usually can't!

Ingredients

You'll Need:



3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans (double this if you wish to use it on the finished cake as well)
2 cups chopped firm ripe bananas

Directions

1.Preheat oven to 350°.

2.Prepare three 9 inch cake pans with butter and flour.

3.In a large bowl, sift together flour, sugar, salt, baking soda and cinnamon, making sure all ingredients are well combined.

4.Add beaten eggs and vegetable oil to the flour mixture, stirring well.

5.Add vanilla, drained pineapple and pecans. Mix to combine, and stir in chopped bananas.

6.Divide batter evenly between the three prepared pans. Bake for 25-30 minutes, or until springy to the touch on top, and a skewer or toothpick inserted into the center of the cakes comes out clean.

7.Allow cakes to cool in their pans for 10 minutes. Turn cakes out onto wire racks and allow to cool completely before frosting. Frost with Cream Cheese Frosting.

8.If you'd like to turn the three layer cake into six layers, slice each layer horizontally with a large serrated bread knife. Turn each cut layer bottom side up - this gives a nice flat, crumb-free top to fill and frost.

If you'd like, you can toast and very finely chop an additional cup or two of pecans. Use these to press a decorative layer into the cream cheese frosting.



This cake also benefits from a rest time in the refrigerator before serving - and the fridge is the best place to store it. Don't worry - it won't last long!



Serves 12.

White Velvet Layer Cake

Perfect Little Classic!


I think we can all agree by now that I have a serious obsession with classic Southern layer cakes. I'm not talking about the fussy things that have been tricked out with a lot of fancy decorations requiring lots of specialized tools. I mean the ones that stand a foot or two high, involve a minimum of three layers (and preferably four or six), and are simply slathered with acres of some fabulous homemade frosting. They're the kind that your Granny made - and they both look AND taste like they're homemade. Nothing is better.



This particular little beauty is a fabulous white cake with a to-die-for texture. It's called a 'velvet' because it shares the slighty dense, moist and rich texture that the Red Velvet Cake does. This one lacks the cocoa and screaming red color of the Red Velvet, but otherwise is very similar. I like it best with Cream Cheese Frosting, but a simple vanilla buttercream would be perfectly fab as well.



This one works as cupcakes too - simply adjust the baking time down a notch. Be careful not to over bake - just until a skewer comes clean. You'll add this one to your favorites quickly!

Directions


1. Preheat oven to 325 degrees. Grease and flour two 8 inch round cake pans.

2. Sift together the flour and salt. Set aside.

3. In the bowl of a mixer with the whisk attachment, cream together butter and sugar until light and fluffy. Working in batches, alternately add buttermilk and flour/salt mixture, beginning and ending with the flour.

4. Pour batter evenly into prepared cake pans.

5. Bake for about 30 minutes, or until tops are set and a wooden toothpick or skewer inserted into the center of the cakes comes out clean. Allow to cool for ten minutes in cake pans.

6. Turn cakes out onto wire cooling racks, and cool completely before frosting. Use Cream Cheese Frosting.



Nutritional Information

396.5 Calories, 24.2g Total Fat, 14.7g Saturated Fat, 54.1% Calories from Fat, 98.4g Cholesterol, 467.6mg Sodium, 214.5 Calories from Fat, 42.0g Carbohydrate, 0.56g Dietary Fiber, 4.1g Protein


Recipe Notes

Serves: 12.

Orange Buttercream Frosting

Fabulous Twist on a Classic

Buttercream frosting is one of the most versatile recipes in your arsenal - and it's simplicity itself. A basic buttercream is just exactly what it sounds - butter that is creamed (beaten until light and fluffy) and combined with powdered sugar, and lightened with milk or cream. Three ingredients. Once you have that you have a tabula rosa, a blank slate on which you can write with nearly unlimited flavors. Learning this little trick will give you awesome culinary superpowers.



In this case the flavor profile is citrus - more specifically orange. I love citrus flavors in deserts, and orange is simply fabulous. Swapping the milk for fresh orange juice and adding the pop of citrus zest provides an absolutey decadent result. Try this with the Orange Layer Cake, or use it to top simple orange or vanilla cupcakes. You'll find this one will quickly become a new favorite!

Ingredients:

You'll Need:



6 tablespoons butter, softened

1 pound powdered sugar, sifted

1 tablespoon orange zest, finely grated

1 pinch salt

6 tablespoons orange juice, freshly squeezed



That's it! See? Simple!

Directions

1. In the bowl of an electric mixer, cream the butter until light and fluffy. Add the powdered sugar, working in stages to fully incorporate.





2. Add the orange zest, salt and the first 3 tablespoons of juice. Scrape down the sides of the bowl, and add more orange juice as needed until the frosting reaches the desired spreadable consistency. Use with Orange Layer Cakes.



Nutritional Information

201.4 Calories, 5.8g Total Fat, 3.6g Saturated Fat, 25.5% Calories from Fat, 15.5g Cholesterol, 250.7mg Sodium, 51.3 Calories from Fat, 38.8g Carbohydrate, 0.07g Dietary Fiber, 0.1g Protein


Serves: 12.

Orange Filling, or Orange Curd

Orange Curd

Curds are really not much more than a pudding - imagine if pudding married marmalade, and you'd have curd. It's fabulous for all kinds of things - on toast, scones or biscuits, as a tart filling, filling the layers of cakes, dabbed behind your ears, straight out of the jar at 2 AM...you get the picture.



I have to say, the word 'curd' bugs me. No idea why - but it simply doesn't conjure up any images of anything delicious. That's just not right - because fruit curds are about as luscious as it gets. Including this one - a classic citrus curd made from oranges. I think my favorite use for this is as a filling for Orange Layer Cake- it helps keep the cake moist, and it adds the perfect pop of orangey flavor. Alternately, simply make up a batch for breakfast. Anyway you make it, it's Bombshell!

Ingredients

You'll need:



1 cup sugar

2 tablespoons cornstarch

1 1/2 teaspoons orange zest, grated

1/4 teaspoon salt

1 cup orange juice

2 large egg yolks, slightly beaten

2 tablespoons butter

Directions


1. In a medium sauce pan over medium heat, combine sugar, cornstarch, orange rind and salt.



2. Gradually stir in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until very thick and bubbly.



3. Remove from heat; stir in butter until melted. Chill well before spreading between cake layers. Refrigerate any extra for another use.



Nutritional Information

102.4 Calories, 2.2g Total Fat, 1.5g Saturated Fat, 24.6% Calories from Fat, 40.7g Cholesterol, 69.1mg Sodium, 25.1 Calories from Fat, 20.3g Carbohydrate, 0.08g Dietary Fiber, 0.6g Protein

Orange Layer Cake

Beautiful Bright Flavor


Yes - I'm on a layer cake kick. I tend to do that - find one type of food and then go a bit crazy exploring different varieties. Nobody seems to complain when I'm in Cake Mode though. Matter of fact, I tend to get quite a few more calls and emails when it's pictures of great big, tall, towering, ridiculous confections. I don't mind. I like the extra company!



Citrus works beautifully in cakes. Lemon, orange, pineapple, lime - all share a bright burst of flavor that just pops. Usually in the background of a white cake, citrus fruits add a bit of freshness that's unlike anything else. This orange cake is a perfect example. Take the time to work with fresh juice, and you'll be amply rewarded in flavor!

Ingredients


You'll Need:



2 cups all-purpose flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

7 large eggs, separated

1/2 cup orange juice, freshly squeezed

1/2 cup vegetable oil

1/4 cup water

1 tablespoon vanilla extract

1 tablespoon orange zest

1 tablespoon lemon zest

1/2 teaspoon cream of tartar

Directions:


1. Preheat oven to 325 degrees.



2. Butter and flour three 8 inch cake pans, or a 10-inch tube pan.



3. In a large bowl, sift together flour, sugar, baking powder and salt. Make a well in the center, and set aside.



4. In the bowl of an electric mixer, beat egg yolks until thickened and they become the color of lemons. Beat in orange juice, water, vanilla and both orange and lemon zest.



5. Pour the egg mixture into the dry ingredients. Beat well with a wooden spoon until the mixture is smooth, scraping down the sides of the bowl.



6. With an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold stiffened egg whites into batter, being careful not to defate the egg whites. Transfer batter to prepared pans.



7. Bake the layers for about 30-35 minutes, and a tube pan for about 55 minutes. In either case the cakes should be dry on top, springy to the touch, and a skewer inserted in the center comes out clean. If using layers, allow the cakes to cool in their pans for ten minutes, then invert onto a cooling rack. With a tube pan, invert the pan immediately, cool for ten minutes, then turn onto a serving platter. In either case, allow cakes to cool completely before filling and frosting.



8. If you have layers, fill the cake layers with Orange Filling, and frost with Orange Buttercream Frosting. Garnish with Candied Orange Slices.

Steak and Potato Soup

1 1/2 pounds bottom round, grilled


1 tablespoon olive oil

1 large onion, diced

2 medium celery, diced

2 medium carrots, diced

2 medium potatoes, diced

1 1/2 quarts chicken broth

6 beef broth, cubes

1/2 teaspoon fennel seed

1 can cream of mushroom soup, canned

1/2 cup sour cream

3 green onions, minced





Instructions

1. In a large Dutch oven over medium heat, heat olive oil. Saute onions, carrot and celery until soft and fragrant, about ten minutes.

2. Add cubed potatoes, and cook another five minutes. Add chicken broth and beef boullion cubes.

3. Bring to a boil and reduce to a simmer. Add fennel seeds and cream of mushroom soup. Simmer for about ten minutes, or until potatoes are tender. Add cubed steak, and cook just until heated through. Serve very hot, with a bit of sour cream and diced green onion.



Nutritional Information

306.5 Calories, 15.7g Total Fat, 5.7g Saturated Fat, 45.2% Calories from Fat, 73.6g Cholesterol, 1,905.6mg Sodium, 138.6 Calories from Fat, 13.2g Carbohydrate, 1.57g Dietary Fiber, 27.3g Protein



Recipe Notes

We don't eat much steak - but on occasion the monster warehouse store carries big packages of inexpensive cuts on sale. This past week I found a huge package of bottom round that had been cut into steaks. Since the price was less than my limit of $2 a pound - I bought it.

Most of the time the rounds need to be slowly braised to be tender - it's close to the same cut that is used for pot roasts. If you cook them hot and fast over pretty high heat, they'll work just fine. If you have these steaks - they'll be flavorful, but not terribly tender. Perfectly acceptable however, and the flavor is great. Especially if you treat them as you would a much higher end steak - and use a flavorful seasoning rub.

Because I had so much, and the first night I served them I ended up with lots of unexpected company, I went ahead and cooked the entire package. By the time all was said and done and my houseful of teenage boys was fat and happy, I had about three steaks left - about a pound and a half. I tossed them in the fridge with the juices from the serving platter, and a couple of leftover baked potatoes.

This is the 'steak and potato' soup/stew for the next supper. It's rich and hearty - although you can certainly add more or less broth, depending on how 'soupy' you like it. If you have leftover baked potato - throw that in. If not, don't worry about it. The result either way is lucious - reminiscent of a steak and potatoes plate. The day I first made it ended up being a snow day - perfect. Feel free to substitue any other cut of steak you may have - I just always have the cheap stuff.

This one is hearty enough to serve as supper. Toast up some baquettes or dinner rolls, throw in a Ceasar salad, and the steakhouse comes home in a bowl.

Note - I use homemade chicken and vegetable stocks, so there's no salt in my broths. I can use a good bit of salty boullion with no trouble. If you use canned broth, be very careful about the bouillon cubes. Add a couple and taste as you go. Otherwise it'll be far too salty.



Serves: 8. Preparation Time is 15 minutes. Inactive Preparation Time is 00 minutes. Cooking Time is 30 minutes.

Rich Chocolate Triple Layer Cake

I also think that many people approach cakes with too much trepidation. Relax. There are a few basic methods that will ensure success, and they're all in here. Not that this recipe is hard - quite the opposite. Creaming together butter and sugar, sifting dry ingredients before use, making sure the pans are prepped and the oven temperature is correct - double check those and you'll find the success you want.


If you'd like, you can cut each layer in half, and end up with a six layer cake - this works well if you have frosting fanatics at your table. I do that if this particular cake has been requested by my youngest. He believes cake is simply a vehicle for frosting. Note - if your frosting isn't stiff enough, just add an extra cup or so of powdered sugar to get the consistency correct.

That's all there is to it - this takes very little time and staple pantry ingredients. The coffee flavor doesn't come through in the final product, but it sure does make the cake more 'chocolatey". Whip this out for your next occasion - or for no occasion at all!

2 sticks butter, softened


3 cups brown sugar, packed

4 large eggs

1 tablespoon vanilla extract

3/4 cup cocoa powder, sifted

1 tablespoon baking soda

1/2 teaspoon salt

3 cups cake flour, sifted

1 1/4 cups sour cream

1 1/2 cups coffee

1 stick butter, softened

2 packages cream cheese, softened

8 ounces semisweet chocolate, melted

1/2 cup coffee

1 tablespoon vanilla extract

6 cups powdered sugar


Directions


1. Preheat oven to 350 degrees.

2. Prepare 3 9 inch cake pans with butter and flour. Trace and cut three circles of parchment or wax paper to fit the bottoms of the pans. Press paper down, and set pans aside.

3. In a mixer with the whisk attachment, cream 2 sticks of the butter until smooth. Add brown sugar and eggs, and continue to beat until light in color and fluffy in texture - about 3-4 minutes.

4. Add a tablespoon of vanilla, cocoa, baking soda, and salt. Mix well.

5. Add approximately 1/3 of the flour, then 1/3 of the sour cream, continuing to mix after each addition. Repeat alteration of flour and sour cream until it is all incorporated, scraping down the sides of the bowl as you work.

6. With the mixer on low, slowly add the 1 1 /2 cups of coffee to the batter, mixing well.

7. Pour 1/3 of the batter into each of the prepared cake pans. Bake for about 30-35 minutes, rotating the pans in the oven halfway through to ensure the layers are baked evenly. Bake until the tops are firm, and a skewer or toothpick inserted into the center of each cake comes out clean.

8. Allow cakes to cool in their pans for about ten minutes. Turn the cakes out onto cooling racks, and allow them to cool completely before frosting.

9. In the meantime, make the frosting. In the bowl of the mixer cream together the butter and cream cheese until smooth. Add the melted chocolate and mix until fully incorporated, scraping down the sides of the bowl as you work.

10. Add 1/2 cup of coffee and a tablespoon of vanilla, mixing well.

11. Add the sugar, 1 cup at a time, mixing after each addition. Turn the mixer to medium, and beat until light and fluffy, making sure the sides of the bowl are scraped down well.

12. If your cakes are very rounded, use a bread knife to even the tops. Cover two layers of the cakes with frosting, stacking the second layer on the first. Add the third layer, bottom side up to the second layer (this makes a nice flat top). Frost the top of the third layer, and down the sides. Cover and refrigerate until ready to serve.