 |
Ruby-Throated Hummingbird Cake Recipe | |
Cakes | |
|
Ingredients:
1 1/2 c Flour3 tb Baking powder 1 pn Salt 1/3 c Sugar 1/2 c Vegetable oil 6 x Egg yolks 1 cn (8oz) crushed pineapple 2 tb Lemon juice 6 x Egg whites 1 pn Cream of tartar 1/2 c Sugar Filling: 1/2 c Water 1 1/2 tb Cornstarch 1/3 c Sugar 2 tb White rum 1 c Chopped strawberries Icing: 1/2 c Butter 1 pk (8oz) cream cheese 1 ts Vanilla 1 lb Confectioners' sugar Milk 1 md Sweet red grapefruit Fresh flowers (rose petals -or violets)
Directions:
Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate. Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries. Icing: In a food processor combine butter, cream cheese, vanilla & confectioners' sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary. To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers. | |