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The Hirshon Ruby-Throated Hummingbird Cake

The Hirshon Ruby-Throated Hummingbird Cake


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 1 ½ cups Flour
  • 3 tbsp. Baking powder
  • 1 pinch Salt
  • ⅓ cup Sugar
  • ½ cup Vegetable oil
  • 6 Egg yolks
  • 1 can (8oz) crushed pineapple
  • 2 tbsp. Lemon juice
  • 6 x Egg whites
  • 1 pinch Cream of tartar
  • ½ cup Sugar
  • ***
  • Filling:
  • ½ cup Water
  • 1 ½ tbsp. Cornstarch
  • ⅓ cup Sugar
  • 2 tbsp. White rum + the seeds of 1 split Tahitian vanilla bean – TFD prefers Appleton white rum with its tart grapefruit aftertaste as the perfect complement
  • 1 cup chopped strawberries
  • Icing:
  • ½ cup Butter
  • 1 pk (8oz) cream cheese
  • 1 tsp. Vanilla extract
  • 1 lb. Confectioners sugar
  • Milk
  • 1 med. sweet red grapefruit
  • Fresh edible flowers (TFD prefers rose petals and violets)

Instructions

  1. Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff.
  2. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10″ tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate.
  3. Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries.
  4. Icing: In a food processor combine butter, cream cheese, vanilla & confectioners’ sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary.
  5. To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides, if you are so inclined. Decorate the top with grapefruit sections & flowers.
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