Ruby throated hummingbird cake

Yield: 1 Servings

Measure Ingredient
1½ cup Flour
3 tablespoons Baking powder
1 pinch Salt
⅓ cup Sugar
½ cup Vegetable oil
6 xes Egg yolks
1 can (8oz) crushed pineapple
2 tablespoons Lemon juice
6 xes Egg whites
1 pinch Cream of tartar
½ cup Sugar
\N \N Filling:
½ cup Water
1½ tablespoon Cornstarch
⅓ cup Sugar
2 tablespoons White rum
1 cup Chopped strawberries
\N \N Icing:
½ cup Butter
1 pack (8oz) cream cheese
1 teaspoon Vanilla
1 pounds Confectioners' sugar
\N \N Milk
1 medium Sweet red grapefruit
\N \N Fresh flowers (rose petals or violets)

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

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