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Winter kicked in again last week.  Sleety, rainy, snowy gross gray weather.  Typically I am a winter girl through and through (the more snow, the merrier!) but living in a dark cabin as a stay at home mom, things can turn into ‘The Shining’ right quick.  To survive, I snuggled up with a bundt cake.  Bourbon, coconut and pecans sounded about right.  😉  

The original recipe from Southern Living uses three cups of all purpose flour and three cups of sugar.  This is a great option if you don’t have spelt flour on hand and don’t give a rip about blood sugar levels. If you make it that way, you might even give yourself an extra day’s shelf life!  On the other hand, you won’t be nearly as cool but I don’t judge.  😉

Finally, isn’t this bundt pan shape lovely?  Our sweet elderly neighbor brought it over for me because she never uses it.  I think it looks like wintery pinecones.  *swoon*

Hope you enjoy!  xoxo

 

 

 

 

 

 

 

 

Coconut Bourbon Pecan Bundt Cake
A hearty coconut bundt cake with loads of bourbon flavor. Just a light dusting of powdered sugar is needed.
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Ingredients
  1. 1 1/2 cups cups butter, softened
  2. 1 (8-oz.) package cream cheese, softened
  3. 2 1/2 cups sugar
  4. 6 large eggs
  5. 2 cups all-purpose flour
  6. 1 cup spelt flour
  7. 1/2 teaspoon salt
  8. 1/2 cup bourbon
  9. 1 1/2 teaspoons vanilla extract
  10. 1 cup chopped pecans, toasted
  11. 1/2 cup shredded coconut
Instructions
  1. Preheat oven to 325. Grease and flour the heck out of a 12 cup bundt pan.
  2. In a medium bowl, whisk together the flours and salt. Set aside.
  3. In a mixer, beat the butter and cream cheese together at medium high speed until creamy.
  4. Add sugar and beat until light and fluffy.
  5. Add eggs one at a time until just combined.
  6. Add the flour mix alternately with the bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition.
  7. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured bundt pan.
  8. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack. Enjoy!
MandiCrocker https://mandicrocker.com/

 

 

We are getting totally SOCKED IN.  I love it!!!  There is nothing more peaceful than waking up to a quiet, relentless snowfall…

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I spend a majority of my mornings like this.. roaring fire, cats, writing in my warm ‘flippies’.  I LOVE MY MORNINGS!!!

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Little Tilla gets it… hanging out in the window sill… It’s just so peaceful.  *swoon*

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Which brings me to our treat of the day.  Hummingbird Cake!   

A buddy I work with is from one of the islands in Guam and he LOVES banana. Our breakfast guys make a banana bread french toast and he’s always taking a nibble here and there. “Oh God, Mendi, this is soooo good. Do you make a banana cake?” 

“Oh yeah, honey. I make a Hummingbird Cake!”

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“What’s that?”- asks EVERYONE.  Poor Hummingbird Cake, always the bridesmaid. 

Hummingbird Cake is a cake made with banana, pineapple, pecans and coconut.  A southern staple, it would probably place third as a contestant in a Cakes of The South beauty pageant. What makes this cake perfect for winter is that it is dense and hearty like a carrot cake, putting meat on your bones after a good ski, but it’s also tropical and will feel like a much needed vacation from the cold!

But hold onto to your ski poles… Because while Hummingbird Cake is a southern staple, it actually has its roots in Jamaica-mon!  It was a cake named after Jamaica’s national bird, the ‘Doctor Bird,’ and according to Wikipedia, was exported off of the island in 1979 “with other local Jamaican recipes in media press kits sent to the USA. The marketing was aimed at American consumers to get them to come to the island. As printed in the March 29, 1979 issue of the Kingston Daily Gleaner.”  THANK YOU JAMAICA!

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The first recipe was printed by Southern Living (sorry Better Homes & Gardens, they got the jump on ya) and won the Kentucky ‘Best Cake Award’ at the state fair that year.  Who can blame them?! The best part?  It is an oil based cake so you pretty much get to throw all of the ingredients into a bowl and whisk them together!  Easy peasy!

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The recipe I have always used, I found in Saveur.  However, the old recipe was replaced with a newer version to include coconut.  So my adaptation is a cross between both recipes.  Also, knowing that it has a history of being tropical, rather than Southern, I include a little lime juice and rum in my cream cheese frosting now. Hee hee hee… 

Enjoy!!! “Stay warm and tropical, my friends”… xoxo

 

Hummingbird Cake
Serves 10
A moist tropical cake with banana, pineapple, coconut and pecans, covered in a fluffy key lime, rum cream cheese frosting.
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INGREDIENTS
  1. 3 c. + 3 T. flour
  2. 1 T. cinnamon
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 c. chopped pecans
  6. 1 c. sugar
  7. 1 c. packed dark brown sugar
  8. 3 eggs, beaten
  9. 8 oz. crushed pineapple
  10. 6 overly ripe mashed bananas (about 2 3/4 c.)
  11. 1 1/4 c. oil
  12. 2 tsp vanilla
  13. 1 c. sweetened coconut
  14. 1/2 tsp almond extract
INGREDIENTS FOR FROSTING
  1. 2- 8oz. pkgs cream cheese
  2. 8 T. unsalted butter
  3. 6 c. powdered sugar
  4. 1 tsp vanilla
  5. 2 T. dark rum (to taste)
  6. 1 T. key lime juice (to taste)
FOR GARNISH (optional)
  1. toasted unsweetened coconut flakes
  2. 1 c. toasted pecans.
Instructions
  1. Preheat oven to 350 and grease 3- 9 inch cake pans (10 inch pans work too)
  2. Whisk together dry ingredients in a large bowl. Add wet ingredients and combine thoroughly.
  3. Distribute evenly into 3 pans and bake for 20-25 minutes.
  4. Allow to cool completely.
TO MAKE FROSTING
  1. Cream together cream cheese and butter until light and fluffy. Slowly add in powdered sugar. Add vanilla extract and mix thoroughly. Add rum and key lime juice to taste.
Notes
  1. **If you have extra banana or pineapple left over in your can, feel free to use it between layers!
  2. **Add powdered sugar to cream cheese and butter slowly or your kitchen will look like a cocaine factory.
  3. **Have extra rum on hand because #Thursday
Adapted from Saveur
Adapted from Saveur
MandiCrocker https://mandicrocker.com/