Ruby throated hummingbird cake

1 Servings

Ingredients

QuantityIngredient
cupFlour
3tablespoonsBaking powder
1pinchSalt
cupSugar
½cupVegetable oil
6xesEgg yolks
1can(8oz) crushed pineapple
2tablespoonsLemon juice
6xesEgg whites
1pinchCream of tartar
½cupSugar
Filling:
½cupWater
tablespoonCornstarch
cupSugar
2tablespoonsWhite rum
1cupChopped strawberries
Icing:
½cupButter
1pack(8oz) cream cheese
1teaspoonVanilla
1poundsConfectioners' sugar
Milk
1mediumSweet red grapefruit
Fresh flowers (rose petals or violets)

Directions

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. 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.

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.

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. To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers. Cake: Submitted By THESERVS@... (THOMAS E. HAUG) On MON, 13 NOV 1995 101606 -0500