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