baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Blue Diamond chopped pecans, Bob's Red Mill, breakfast, Clabber Girl, cooking, cookware, Crisco shortening, dessert, dinner, Dole crush pineapple, domino sugar, eat, Eggland's Best eggs, food, gastro, Gold Medal flour, granulated sugar, Hiland buttermilk, Johnsonville, kosher salt, Kraft, land o lakes butter, lunch, McCormick spices, Morton salt, recipe, self-rising flour, southern hummingbird cake, TruMoo milk, vanilla extract, Wesson vegetable oil
This southern hummingbird cake has all the hallmarks of a dessert masterpiece. Just the name alone suggests elegance, intrigue, and sweetness. Aren’t you just dying to know what’s in this fabulous cake? First off it is super moist – all the great southern cakes are very moist. Next it uses the wonderful combination of buttermilk and real butter to give it that really buttery southern taste, and lastly it has real fruit and pecans in it.
Cakes simply can’t get any better than this one! It is perfect for a potluck or any kind of social gathering where you want to show off your baking prowess. I have made this so many times I’ve lost count! And still, every time I make another, it will be gone in a hearbeat.
Recipe courtesy of I Heart Recipes.
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Quick Tip: If you have banana bread lovers in your household, you have Hummingbird Cake lovers, too!