Toffee Pecan Cookies and a Giveaway

Every once in a while an email lands in my inbox that gets me excited just by reading the subject line. This was the case when Elizabeth from Tate's Bake Shop contacted me to inquire if I was interested in reviewing some of their cookies and cookbook. Cookies and a cookbook, ummm, yes please! What made this even more exciting was the fact that I had known of Tate's Bake Shop cookies for quite some time, but have never had the pleasure of trying them myself. The bakery was founded by Kathleen King and is located in Southhampton, NY. The cookies are actually quite famous and have been featured in Everyday with Rachael Ray Magazine, the New York Times, the Wall Street Journal and InStyle Magazine, just to name a few.

The package arrived promptly and I couldn't wait to taste test. Of course, I had my trusty crew (my husband and kids) help me with this enormous "chore".  The first thing I recognized when opening the cookies was the fact that not one of them were broken or chipped, which might be due to the fact that they are all hand-packed with care. They contain all natural ingredients that you can taste with every bite. The cookies are actually quite flat and crispy compared to most cookies my family has been used to.  The smell is incredible on these cookies, they are buttery with lovely caramel undertones. Considering the cookies my family usually prefers, it was quite a surprise of how quickly they were gone, but they were quite addicting. The front runner by far were the White Chocolate Chip Macadamia Nut cookies, followed by the Chocolate Chip and then Oatmeal Raisin. My husband and I really loved the Oatmeal Raisin since it has the perfect amount of spice to it without any of them standing out or being overpowering, but the kids crowned both of the chocolate varieties the winner. 

I've also had the pleasure of reviewing Kathleen Kings cookbook. There are quite a few recipes inside that I have bookmarked already. All of the recipes are down to earth with readily available ingredients. When trying to figure out which one to bake first I was faced with quite a hard decision, but ended up picking the Toffee Pecan Cookies. They sounded perfect for the season and quite frankly, ended up being absolutely divine. My daughter, exclaimed that these cookies are so awesome you don't even miss the fact that they don't include chocolate, while my youngest proclaimed "now that is a good cookie, it tastes just like a cookie should", which is pretty much the highest compliment ever from a 9 year old boy ;o)

The cookie and cookbook review was made just a little sweeter since Tate's Bake Shop is also giving away the same cookie gift-pack and cookbook to one lucky reader. Keep them for yourself, or give them as a gift, the choice is yours.

*This Giveaway is Closed*

To enter the giveaway here is what you need to do (Please leave a SEPARATE comment for each entry):

To enter: Since 'tis the season, let me know your favorite cookie to eat or bake during the Holidays in the comments section

For Bonus Entries (again, please use separate comments):

• Like Tate's on facebook and let me know in the comments that you did
• Follow me on Google Friend connect and let me know that you do, or did
• Like Susi's Kochen und Backen Adventures on facebook and let me know that you do, or did
• Follow Susi's Kochen und Backen on Twitter @susiiscooking and let me know that you do, or   did
• Tweet about the giveaway yourself and let me know that you did

If you play along you can get up to 6 entries for this giveaway

• Giveaway is open to U.S. Residents only, no P.O. Boxes please
• Giveaway is open until Monday, December 13th at Midnight Pacific time
• I will pick a winner via Random.org and will announce the winner on Tuesday, December 14th

Also, Tate's Bake Shop has graciously offered a 15% off coupon for all of you readers through the 31st of December. All you have to do is enter the code "cookie" during check-out on their website

Toffee Pecan Cookies 

(Printable Version)

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups instant quick oats
1 cup salted butter, softened to room temperature
1 cup firmly packed dark brown sugar
1/4 cup white sugar
1 egg
2 teaspoons vanilla
1 cup pecans, chopped
2 cups toffee bits


Preparation:

Preheat the oven to 350 degrees. Grease two cookie sheet or line them with Silpat (parchment paper will work as well).

In a large bowl, combine the flour, baking soda, and oatmeal. Set it aside.

In another large bowl, cream the butter and sugars till creamy. Add the egg and mix well. Add the vanilla and mix. Scrape down the sides of the bowl and mix again.

Add the flour mixture to the butter mixture and beat them till they are combined. Don't overmix. Stir in the toffee bits and pecans.

Using two tablespoons, drop the cookie dough two inches apart onto prepared cookie sheet.

Bake them for 12 to 15 minutes for chewy cookies and 18 to 20 minutes for crunchy cookies. The crunchy cookies will be browner in the middle and firmer to the touch.

Adapted from: Tate's Bake Shop Cookbook

Double Apple Bundt Cake

 
I love Fall. It is most certainly my favorite season. I've always loved everything associated with autumn and this hasn't changed over the years. The smells of cinnamon, and other spices, lighting candles, being able to wear jeans and boots, all those things are special to me. I had to give up a few things that I always enjoyed during this time of year by living in Arizona, like the changing of the leaves or dark, rainy days, but even here fall has it's benefits and there is certainly something to be said about sitting around a fire pit on cooler (like 70 degrees F) evenings and finally being able to enjoy the outdoors without melting.

One of the things I think of immediately when it comes to fall are apple desserts. I love, any and everything apple and always look forward to being able to come up with new recipes and ideas to incorporate them. Since apples harmonize so incredibly well with all of my favorite spices, you will be seeing quite a few apple recipes over the next few weeks. One of the challenges I face when it comes to apple desserts is that my two older ones don't care for the texture of traditional apple pie. With this in mind, I tend to look for recipes that incorporate the apples in a way so that my kids don't complain. 

Dorie Greenspan once again to the rescue. This recipe caught me eye right away because it was a pretty economic cake that only required what I already had in my fridge and pantry. The cake gets double the apple flavor by incorporating not only grated apples, but also apple butter into the batter. Warm spices like cinnamon, nutmeg and ginger only enhance the cake without being overpowering. I left most of the cake as written but made a few tiny adjustments by dusting my Bundt cake pan with sugar instead of flour, soaking my raisins for about 30 minutes in a couple tablespoons of brandy before adding them to the batter, and last but not least, adding a couple of shakes of cinnamon to my glaze.

This cake ended up being the epitome of fall and everyone in the family loved it, even my "cooked apple challenged" kids. Most of all, I was impressed by my "I hate raisins" teenager who exclaimed that by soaking the raisins prior to baking they weren't half bad and she wasn't forced to pick them out of the cake before eating. Now that is what I call success! One small change that I would add the next time (and there will be a next time) is to reduce the sugar by about one third. I thought the cake almost bordered on being too sweet, but that's certainly nothing that can't be fixed. Great cake that will certainly make any cup of tea or coffee just a little bit better during autumn!

Double Apple Bundt Cake
(adapted from Dorie Greenspan)
(Printable Recipe)

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup store-bought apple butter, spiced or plain (I used spiced)
2 medium apples, peeled, cored and grated (I used Granny Smith Apples)
1 cup pecans or walnuts, chopped (I used pecans)
1/2 cup plump, moist raisins (dark or golden), soaked in 2 tablespoons brandy for 30 min.

For the icing:
1/2 cup confectioners' sugar
1 - 2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon

Preparation:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10-inch (12 cup) Bundt pan. Dust the interior of the pan with sugar, then tap out the excess. Set aside.

Whisk together the flour; baking powder, baking soda, spices and salt.

Working with a stand mixer; preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick and pale. Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter  don't' worry if it curdles the batter. Still on low, add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts and brandy soaked raisins. Turn the batter into the Bundt pan and smooth the top of the batter with the rubber spatula.

Bake for 50 to 55 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors. Ice the cake just before serving.

To make the optional icing: Put the confectioners' sugar in a small bowl and stir in a squirt or two of orange juice. Keep adding the juice a little at a time until you have an icing that falls easily from the tip of a spoon. Stir in the ground cinnamon. Drizzle the icing over the top of the cake, letting it slide down the curves of the cake in whatever pattern it makes. Let the cake stand until the icing dries, a matter of minutes, before serving.

Applesauce-Spice Cupcakes

Our visitors left a couple of days ago and we are trying to get back into a routine. It is a weird time for me since I loved having my German family around and the first couple of weeks after they leave I always feel a little lost. We had a wonderful time and I'm already counting the months until I'm able to see everyone again. I'd also like to thank all of you for your nice comments and well wishes regarding my sisters wedding and my new profile picture, you guys are too kind and know how to make a woman feel good. So, the first order of business in trying to get some normality back into my life is to start posting and cooking again. I did cook most of our meals during the visit since I was able to control the ingredients for my sister who has celiac disease, but there just never seemed to be enough time to take pictures or write up posts.

First up are these wonderful Applesauce-Spice Cupcakes that are out of my favorite cupcake book; Martha Stewart's Cupcakes. I actually did make those the very first week I had visitors (but never got around to writing a post) and they were a huge hit with everyone. Wonderfully moist, with just the right amount of spice and with a great frosting, they are a fantastic fall treat. They come together pretty fast and make for a great presentation. The cupcakes, while very tasty on their own, would not be as good without the amazing frosting that tops these little treats. It is good enough to eat by the spoonful. In fact, I made double the amount of frosting and used it to frost some gluten free chocolate cupcakes as well and my sister loved the combination.

To make the cupcakes, you start by measuring flour, baking soda, salt, cinnamon, nutmeg and cloves into a bowl. Butter, sugar and brown sugar are beaten until pale and fluffy before adding eggs and applesauce. The flour/spice mixture is then incorporated and finally, toasted chopped pecans are folded in before filling the batter into lined muffin tins. After the cupcakes are baked, they are frosted with the most divine brown-sugar cream-cheese frosting which isn't too sweet, and has more flavor depth than an ordinary cream cheese frosting that calls for confectioner's sugar.

Definite bulls eye with these delectable fall inspired cupcakes. They would be perfect for any bake sale or a casual get together with friends and family. I thought they were especially tasty when enjoyed with a cup of coffee or tea and so did my visitors. These did not last long in our house and were gone within the day and I already had give out the recipe to several people. I hope you'll give them a try during this fall season and love them as much as we did!

Applesauce-Spice Cupcakes

(adapted from Martha Stewart's Cupcakes)

(makes about 18 cupcakes)

(Printable Recipe)

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup packed light-brown sugar

4 large eggs, at room temperature

1 1/2 cups unsweetened applesauce

1 cup pecans (about 4 ounces), toasted and chopped

Brown-Sugar Cream-Cheese Frosting (Recipe to follow)

Preparation:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting or for a fancier look pipe on frosting with a pastry bag fitted with a big tip. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.

Brown-Sugar Cream-Cheese Frosting

(makes 2 1/2 cups)

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 cup packed light-brown sugar

Preparation:

With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth.

(My sister and her husband)

German Chocolate Cupcakes

Even after being married for over 18 years my husband still takes me by surprise. He's been telling me for years how much he dislikes chocolate desserts and quite frankly he never craves anything chocolate besides the very occasional Resse's Peanut Butter cup. So, imagine my confusion and surprise when I asked a couple of days ago what sweet treat I should blog about next and he answered very quickly: "German chocolate cake, I love that!" Huh,  did he just say chocolate cake? He swiftly let me know that this cake is not really a chocolate cake because of the frosting. Really, who am I to argue this logic? Since I had just made a big triple layer cake I was looking for something more portable and portion controlled (meaning something that I could easily distribute to friends and neighbors) and with that in mind, I found these cupcakes in my Martha Stewart's: Cupcakes book.

For the record, German Chocolate cake has nothing to do with Germany. It is one of my pet peeves when people assume that just because I was born and raised there I should be an expert on this cake. I'm sorry to disappoint, but I didn't even know such cake existed till a few years ago when I ate it at a party. In case you wonder how the name came about, it traces back to Bakers sweet German chocolate which was invented by Samuel German for the Bakers brand in 1852. Traditional German chocolate cake is a layered chocolate cake filled and topped with a coconut-pecan frosting.

Today's recipe is pretty close to some of the traditional ones out there, but veers slightly by using melted semi-sweet chocolate instead of the German chocolate baking bars which makes it a little less sweet. Cake flour and buttermilk ensure that the cake part of this cupcake is wonderfully moist and light. The frosting is cooked on top of the stove out of egg yolks, butter, brown sugar and condensed milk. Once the mixture is thick, it is removed from the heat and strained into a bowl where vanilla, salt, sweetened coconut, and toasted pecans finish it off. When the frosting is cooled and firmed up, you are ready to frost your cupcakes. I decided to go against Martha's instructions and only top the cupcakes with the frosting (she had you cut them apart and add filling in the middle as well). I decided to add a little classic touch by drizzling the finished dessert with a quick chocolate ganache.

How did this mini-cake measure up to the traditional? Everyone loved this portion controlled version of the original. One is plenty rich and leaves you perfectly satisfied without being overly full. My daughter, the chocoholic thought the ganache drizzle is what made this cupcake. My boys didn't talk, they just inhaled, and my husband, well, he gave me a big sticky sweet kiss right after he finished his. I take that as a compliment!

German Chocolate Cupcakes

~makes 24 cupcakes~

(Print this Recipe)

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins

2 cups cake flour (not self-rising), sifted, plus more for tins

1 teaspoon baking soda

3/4 teaspoon salt

1 1/3 cups sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 cup buttermilk

5 ounces semisweet chocolate, melted and cooled

Coconut-Pecan Frosting (recipe to follow)

Chocolate Ganache, optional (recipe to follow)

Directions:

Preheat oven to 350 degrees F. Brush stand muffin tins with butter; dust with cake flour, tapping out excess. whisk together cake flour, baking soda, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.

Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes Run a small offset spatula of knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can stored up to 3 days at room temperature in airtight containers.

To finish, spread frosting on top of each cupcake. Drizzle with ganache (if desired).

Adapted from: Martha Stewart's: Cupcakes 

Coconut-Pecan Frosting

~makes about 4 cups~

Ingredients:

3 large egg yolks

1 can (12 ounces) evaporated milk

1 1/4 cups packed light-brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 package (7 ounces) sweetened flaked coconut

1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions:

Heat egg yolks, evaporated milk, brown sugar, and butter in a saucepan over medium heat, stirring constantly, until thick, about 10 minutes (it should reach the consistency of sour cream). Strain through a fine sieve into a bowl.

Stir vanilla, salt, coconut, and pecans into frosting. Let cool completely, stirring occasionally, Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir with a flexible spatula until smooth.

Chocolate Ganache

3 ounces semi-sweet chocolate, melted

3-5 tablespoons heavy cream

Stir heavy cream by the tablespoon into the melted chocolate until combined and it reaches desired "drizzle" consistency. Use immediately.

Ice Cream Fridays: Date, Rum, and Pecan Ice Cream

Welcome to another edition of Ice Cream Fridays. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.

This week's featured flavor was solely inspired by my love of rum. Now, please let me clarify, since I don't want you to think I'm knocking back rum and cokes every night, and that is what prompted this post. No, in fact, I don't even like drinking it, but for some reason, something magically happens when you add dark rum to desserts. It transforms anything from cakes, pies and ice creams into something I can't resist. The flavor and scent of rum get me every time. It makes me extremely happy that two of my favorite cookbooks "Baking, from my home to yours" by Dorie Greenspan, along with David Lebovitz's "The Perfect Scoop", seem to be having a love affair with the dark "gold" as much as I do.

At first glance, many people might skip over today's flavor in the book, but I'm telling you, it would be a big mistake. Dates in an ice cream might not be your ideal dessert, but with the addition of rum and pecans, the ice cream is transformed into something dreams are made of. This ice cream is custard based with dried dates that are macerated in rum prior to adding them to the mixture, then to take it one step further, pecans are thrown into the mix. David gives you a few options of what kind of pecans. You can either toast them, add spiced pecans, or you can add "Wet Pecans" which is what I chose. They are toasted pecans which are added to boiling maple syrup for a few seconds before cooling the mixture again. All of these different components make this ice cream irresistible.

My husband and I loved this flavor. It is reminiscent of rum raisin, but to me it had more depth, perhaps because of the maple nuts. This is most definitely an ice cream that is "adult only". My children did not care for this one at all, which prompted me to mix up a different kid friendly ice cream which will be featured soon. So, if rum floats your boat, or makes your skirt fly up, this flavor is for you!

Date, Rum, and Pecan Ice Cream
(adapted from The Perfect Scoop)
(Printable Recipe)

Ingredients:

12 dates (4 ounces, 115 g) pitted
1/4 cup (60 ml) dark rum

1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Big pinch of salt
1 1/2 cups (310 ml) heavy cream
6 large egg yolks
1/2 teaspoon vanilla extract
2 tablespoons dark rum
3/4 cup Wet Pecans (recipe to follow)

Preparation:

To prepare the dates, chop them into 1/2 -inch pieces. Combine the date pieces with the rum in a small saucepan and bring to a boil. Remove from the heat and stir. Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day ahead).

To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and rum, then stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the nuts and date pieces.

Wet Pecans

Ingredients:

1/4 cup plus 1 tablespoon (70 ml) dark amber maple syrup
3/4 cup (75 g) pecans, toasted and very coarsely chopped
Big pinch of salt

Preparation:

Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the pecans and the pinch of salt, then cook until the liquid comes to a full boil once again. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely. The nuts will still be wet and sticky when cooled.

Sonoma Chicken Salad

Shopping at Costco is always an adventure. You never know what you can come across. On weekends when all the testers are out, you can actually make a meal of it, and unfortunately it also means more impulse buys since you think you "have" to buy the product you just tasted.

Costco's Sonoma Chicken Salad was one of those buys. It had cranberries, pecans and poppy seeds in it. This sets it apart from a lot of the chicken salads that are out there. It was mighty tasty and we all enjoyed it. The only downside of the Costco chicken salad is that for one, it is expensive, and for two, it also has some unpronounceable ingredients mixed in along with a high calorie count.

So in true fashion I decided to replicate the recipe, and we haven't bought one chicken salad from Costco since. It is a different kind of dish than what you might be used to since I add pecans, dried cranberries, poppy seeds, and grapes to my version which makes it incredibly delicious and look beautiful. Many people who I have served this to who were initially turned off by all the fruit, ended up liking it after all and I keep getting requests for the recipe. 

This salad can be served with crackers, with a loaf of good artisan bread or on a split croissant. It also travels well for picnics and potlucks. I hope you'll give my creation a try!

Sonoma Chicken Salad

(Print this Recipe)

Ingredients:

1 Rotisserie Chicken, skin and bones removed, roughly chopped

2 stalks celery, finely diced

1 cup green grapes, cut in half

1 cup red grapes, cut in half

1 cup dried cranberries

1 cup pecans, toasted and chopped

Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons fresh lemon juice

2 tablespoons poppy seeds

Salt and Pepper to taste

Directions:

In a large bowl add chicken, celery, green and red grapes, and dried cranberries.

For the dressing whisk together sour cream, mayonnaise, lemon juice and poppy seeds. Add salt and pepper to taste.

Gently toss chicken mixture and dressing together. Refrigerate for about 1 hour.
Fold in toasted pecans right before serving.

A Susi's Kochen und Backen Original Recipe, inspired by Costco

Hummingbird Cake

I found this recipe in my newest Food Network Magazine. On first glance I thought it was just another recipe for a carrot cake but after further examination I was hooked. I mean what's not to like with bananas, pineapple, pecans and a decadent cream cheese frosting? The name Hummingbird cake was also unusual so I went on a little hunt trying to figure out where this cake came from.

The history of the humming bird cake seems to go back to Southern Living magazine. It published the recipe in its February 1978 issue which was submitted by a Mrs. L.H. Wiggins. Unfortunately Mrs. Wiggins did not include an explanation as to the cake's unusual name. It is said though, that the name comes from the hummingbird being drawn to immensely sweet sources. The cake is also known under different names in the south such as "Nothing Left Cake", "Granny's Best Cake" and last but not least "Jamaican Cake".

It is a southern cake with the essence of the tropics and South American influence with it's banana, pineapple, and pecan nut flavors. The cake is reminiscent of a dense carrot cake, but more flavorful.

Food Network Magazine's version comes to together quickly. Their version yields a two layer cake but I've seen several recipes that incorporate three layers.

This is surely not a light cake but it is delicious, easy to make, and with a cream cheese frosting to finish it off, it is a cake kids and adults alike will love. I will most definitely make a Hummingbird Cake again, but next time I might explore the original version of this recipe by Southern Living Magazine.

Hummingbird Cake

(Print this Recipe)

Ingredients:

Unsalted butter, for greasing

1 cup pecan pieces

1/2 cup pineapple, finely chopped

3 ripe bananas, chopped

2 3/4 cups all-purpose flour, plus more for dusting pans

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

3 large eggs, at room temperature

1 3/4 cups granulated sugar

1 cup vegetable oil

Cream Cheese frosting (recipe follows)

Toasted Pecans for decoration (optional)

Directions:

Pre-heat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.

Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple, and 1/2 cup flour in a medium bowl.

Whisk the remaining 2 1/4 cups flour, the baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.

Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and toothpick inserted in to the middle come out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.

Make the frosting. Place one cake layer on a serving plate. Spread about half  of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Decorate with additional toasted pecans if desired.

Cream Cheese Frosting:

2 packages (8 ounces each) cream cheese, at room temperature

12 tablespoons unsalted butter, at room temperature

3 cups confectioners' sugar

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners; sugar over the cream cheese mixture ad beat until smooth. add the lemon zest and vanilla and beat until light and fluffy.

Adapted from: Food Network Magazine