Ruby-Throated Hummingbird Cake

Ingredients

• 1 1/2 c Flour
• 3 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.

Submitted 6/13/05.
Source: SOAR
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Ruby-Throated Hummingbird Cake