{"id":1188,"date":"2014-11-30T05:29:32","date_gmt":"2014-11-30T12:29:32","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1188"},"modified":"2016-02-20T13:52:31","modified_gmt":"2016-02-20T20:52:31","slug":"hummingbird-cake-with-bourbon-glaze","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/hummingbird-cake-with-bourbon-glaze.html","title":{"rendered":"Hummingbird Cake with Bourbon Glaze"},"content":{"rendered":"<p class=\"western\"><em>This is a really old traditional &#8220;party cake&#8221;. \u00a0Everyone will KNOW you made it from scratch!<\/em><\/p>\n<p style=\"text-align: left\" align=\"CENTER\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>3 c flour<\/li>\n<li>2 tsp baking powder<\/li>\n<li>1 tsp baking soda<\/li>\n<li>1 \u00bd tsp cinnamon ground<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>1 \u00be c sugar<\/li>\n<li>12 Tab butter, softened (1 \u00bd sticks)<\/li>\n<li>3 eggs<\/li>\n<li>1 c low fat buttermilk<\/li>\n<li>1 tsp vanilla extract<\/li>\n<li>1 c chopped ripe banana<\/li>\n<li>\u00bd c chopped toasted pecans<\/li>\n<li>1 8oz can crushed pineapple<\/li>\n<\/ul>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li>Preheat oven to 350\u00b0.<\/li>\n<li>Coat 2 8&#215;4 loaf pan with baking spray and a light dusting of flour.<\/li>\n<li>Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Stir to mix with a whisk.<\/li>\n<li>Place sugar and butter in a large bowl, beat with a mixer on medium until well mixed.<\/li>\n<li>Add eggs, 1 at a time, beating well after each addition.<\/li>\n<li>Beat in vanilla .<\/li>\n<li>Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.<\/li>\n<li>Fold in banana, pecans,, and crushed pineapple.<\/li>\n<li>Spoon batter into prepared pan.<\/li>\n<li>Bake at 350\u00b0 for 45 \u2013 60 minutes or until a toothpick comes out with moist crumbs clinging.<\/li>\n<li>Cool 5 minutes in pans on a wire rack.<\/li>\n<li>Remove from pans.<\/li>\n<li>Cut in half lengthwise and slice into \u00bd inch pieces crosswise.<\/li>\n<\/ol>\n<p>Or bake it the more traditional way in 2 9 inch round pans.<\/p>\n<p align=\"CENTER\"><b>Bourbon Glaze<\/b><\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li>2\/3 c powdered sugar<\/li>\n<li>2 Tab bourbon<\/li>\n<li>2 Tab melted butter<\/li>\n<li>\u00bd tsp vanilla<\/li>\n<\/ul>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li>Stir until smooth.<\/li>\n<li>Drizzle over cakes.<\/li>\n<\/ol>\n<p><b>Serves:\u00a0<\/b>64 slices.<\/p>\n<p><b>Source:<\/b> Cooking Light December 2011<\/p>\n<p><b>Comment:\u00a0<\/b>You can make the cake up to two weeks ahead and wrap tightly in plastic wrap and freeze (without the glaze). Defrost overnight in the refrigerator and glaze.<\/p>\n<p>&nbsp;<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>This is a really old traditional &#8220;party cake&#8221;. \u00a0Everyone will KNOW you made it from scratch! Ingredients: 3 c flour 2 tsp baking powder 1 tsp baking soda 1 \u00bd tsp cinnamon ground \u00bd tsp salt 1 \u00be c sugar 12 Tab butter, softened (1 \u00bd sticks) 3 eggs 1 c low fat buttermilk 1 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/hummingbird-cake-with-bourbon-glaze.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Hummingbird Cake with Bourbon Glaze&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[39,25],"tags":[75],"class_list":["post-1188","post","type-post","status-publish","format-standard","hentry","category-food-for-fifty","category-sweets-cakes","tag-vpwl-june-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1188"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1188\/revisions"}],"predecessor-version":[{"id":2251,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1188\/revisions\/2251"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}