Hummingbird Cake Recipe

Origin of Hummingbird Cake

Hummingbird Cake is an old Southern term for a cake made with fruits and nuts. Presumably, that makes it attractive to hummingbirds. You may find it attracts humans as well.

Ingredients:

3 1/4 cups sifted cake flour
1 cup sugar, divided
1/2 teaspoon salt
3/4 teaspoon baking powder

1/2 teaspoon baking soda
1 teaspoon ground allspice
1/2 cup egg substitute or 1 whole egg and 2 whites, beaten
1/2 cup canola oil

1/4 cup nonfat plain yogurt
2 teaspoons vanilla extract
1 cup peeled and shredded apple
2 cups finely chopped banana

1/2 cup finely chopped pecans
3 egg whites
1/4 teaspoon cream of tartar

vegetable cooking spray
Vanilla Sauce (recipe follows)

 Method:

Preheat oven to 350? Combine flour, 3/4 cup sugar, salt, baking powder, baking soda, and allspice in a large bowl; stir well. Make a well in center of mixture, and set aside.
 

Combine egg substitute, oil, yogurt, and vanilla extract; add to dry ingredients and stir just until blended. Stir in apple, banana, and pecans.

Beat egg whites and cream of tartar in a mixing bowl until foamy: gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold into batter. Pour into a 10-inch tube pan coated with cooking spray; bake for 40 to 45 minutes or until a wooden pick inserted in center comes clean clean. Cool in pan 20 minutes; remove from pan and cool completely. Serve with Vanilla Sauce.

Vanilla Sauce

Yield: 1 3/4 cups

2 1/2 cups 1% lowfat milk

1(3-inch) piece vanilla bean, split lengthwise
1/2 cup sugar

2 teaspoons cornstarch
1/4 cup egg substitute or 1 large egg, beaten

Bring milk and vanilla bean to a boil in a small saucepan; remove from heat and let stand until cool. Remove vanilla bean.
 

Combine sugar and cornstarch, stirring until well blended. Mix sugar mixture and egg substitute into milk mixture, blending well with a wire whisk. Cook over medium heat, stirring constantly, until mixture is thick. Serve warm or at room temperature.
 

Per Serving (1 3/4 tablespoons of sauce): 45 Calories, 1 g Fat (1 g Saturated), 2 mg  Cholesterol, 26 mg Sodium, 2 g Protein, 8 g Carbohydrates

Per Serving (cake with sauce): 285 Calories, 10 g Fat (1 g Saturated), 2 mg  Cholesterol, 177 mg Sodium, 6 g Protein, 43 g Carbohydrates

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