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I’ve got a new hummingbird feeder for the front yard. I’ve watched them swooping in and out before I decided to put a feeder out. Surprisingly, after installing the feeder, I don’t see any hummingbirds making their way to the nectar. Am I doing something wrong? Any suggestions? I thought that I’ll make some hummingbirds of my own to console my heart. In the meantime, anyone out there is more than welcome to join me on my quest to be friends with these beautiful creatures.

INGREDIENTS:

  • All-purpose flour* + extra for dusting pan- 3 cups
  • Baking soda – 1 teaspoon
  • Salt- 1 teaspoon
  • Cinnamon- 1 teaspoon
  • Unsalted butter, room temperature + extra for buttering pan- 2 sticks
  • Extra Fine Granulated Sugar- 1 cup
  • Light Brown Sugar-1 cup
  • Vanilla extract- 1 tablespoon
  • Eggs- 4
  • Mashed ripe banana- 2 cups
  • Crushed pineapple, with juices- 8 ounces
  • Milk- 1/3 cup
  • Pecans, chopped- 2 cups

To make the Frosting:

  • Cream cheese, softened- 8 ounces
  • Vanilla extract- 2 teaspoons
  • Confectioners Powdered Sugar- 1 cup
  • Whole milk- 1/2 cup
  • Water- 3 tablespoon
  • Chopped pecans- 1/2 cup

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Butter and flour 12 mini bundt pans.
  3. Sift flour, baking soda, salt, and cinnamon together. Set aside.
  4. Mix butter and both sugars until well combined; mix in vanilla.
  5. Mix in eggs, mashed bananas, and pineapples. Add milk.
  6. Slowly mix in flour mixture.
  7. Fold in 2 cups chopped pecans.
  8. Divide cake batter evenly into 12 mini bundt cake pans
  9. Bake 30 minutes.
  10. Let cakes cool 5-10 minutes before turning over and removing from pan. Let cake cool completely before frosting.
  11. For frosting, whisk together cream cheese and vanilla extract. Slowly add in powdered sugar.
  12. Whisk in milk and water.
  13. Drizzle icing over cooled cakes and top with chopped pecans.

Remember:

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

https://www.dixiecrystals.com/recipes/hummingbird-mini-bundt-cakes

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I have been wanting to make this for so long. You can customize this recipe to your liking. I have made the frosting with cream cheese, mayonnaise, and sour cream with salt to taste. The decorations for the cake is also up to you. You can use any sort of salads, lettuce, vegetable even sandwich meat.

This is a savory cake that is similar to a sandwich, but with large amounts of filling and garnish, similar to a layered cream cake. It should be served cold and cut like a dessert cake. I find that it is best to make it a day ahead and just keep it in the fridge. For my filling, I used a mixture of chicken salad. You can alternate several fillings if you want. I have just used one for the entire cake. It is visually very impressive and just as good to eat.