Yesterday I baked quite possibly the best thing I have EVER baked - a hummingbird cake for my moms 74th birthday. I first had this cake at the Magnolia Bakery ten years ago, and have always wanted to bake it. I definately hit it out of the park with this recipe and plan on making this regularly. If you are the kind of person that loves carrot-cakey/cinnamon-y/cream cheese-y frosting-y/coconut-y kind of desserts (and if you reading this blog, you probably are), go forth and BAKE!
PS - Definately toast the pecans, adds so much flavor, and I added shredded coconut on top and sides. I also just frosted 2
layers and put the 3rd in the freezer...couldnt handle a 3 layer cake.
5 comments:
I think this recipe is in the new Magnolia cookbook I got. Yummy!
Sunni - I could never understand the fuss about Magnolias cupcakes, but the rest of their desserts, oh YES. I was a 10 min walk from there in NY, and I took advantage of it.
I do have to say, though, I have a friend here in Austin who is a former Magnolia "Cupcake Artist" and that is too cool.
I do love the recipe they use when I've made them myself for a good all-around vanilla cupcake.
But I love Giada DeLaurentis' recipe more.
And I just realized that the hummingbird recipe has 2 cups of bananas and I'm allergic. Nuts!
I bet you could substitute w/ a carrot cake recipe, add the pineapple & everything else and it would be just as good!
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