For the record, cake is not health food. I get that. Really. But as we prepare for Thanksgiving (3 weeks from today!), I’m trying to include as many fresh, local ingredients into our Thanksgiving meal as possible. And for the record, that meal involves cake. And pie. Don’t judge–you know you want cake, too. Or
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This classic scratch Hummingbird Cake recipe has it all- banana, crushed pineapple, pecans, and a hint of cinnamon for a dessert that is sure to earn a place in your file of favorite recipes. I LOVE cake recipes that incorporate fruit for an added boost of flavor, texture, and moistness. Ingredients FOR THE HUMMINGBIRD CAKE
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Pineapple pecan cake with a cream cheese frosting is a simple dessert with a whollop of a most delicious taste. Crowd pleaser. You’ll Need : CAKE: 2 cups flour 2 cups sugar 2 teaspoons baking soda 2 eggs 1 (20-ounce) can crushed pineapple with juice 1 cup chopped pecans, optional ICING: 1 stick butter, softened
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This pound cake is fantastic for make-ahead baking as it freezes like a dream. When freezing, make certain it’s cooled completely before tightly wrapping in plastic freezer wrap. It can be frozen as a whole cake or sliced making it convenient to grab a piece from the freezer for a quick treat or unexpected guests.
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