Miss Daisy’s Kitchen’s Daisy Kim makes hummingbird cakes. Miss Daisy’s Kitchen is located at 1110 Hillsboro Road, the shopping center on the corner of Mac Hatcher and Hillsboro, specializing in delicious and special food.

Hummingbird Cake

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon powder

3 eggs, beaten

1.5 cups oil

1.5 teaspoons vanilla extract

1 8 ounces pineapple puree, without water

2 cups chopped pecans or walnuts, divided

2 cups mashed banana

Cream cheese (see second part of recipe)

Collect all the materials and tools. Mix dry ingredients in a large bowl. Add eggs and oil and mix until dry ingredients are moistened. Don’t hit.

Add vanilla, pineapple, 1 cup chopped pecans, and banana. Spoon batter into three 9-inch cake pans that have been greased and sprinkled with flour.

Bake at 350 degrees C for 25-30 minutes or until the cake is done. Cool in pan for 10 minutes; Remove from pan and let cool completely. Spread the cream between the cake layers, on the top and sides of the cake. Sprinkle with 1 cup of chopped pecans.

Yield: A 9-inch tenderloin

cream cheese

2 8-ounce packages of soft cream cheese

1 cup butter or margarine, softened

2 16-ounce packages of powdered sugar

2 teaspoons vanilla extract

Collect all the materials and tools. Mix well and coat the cake.

Snowball Cookies

2¼ cups flour

¾ cup walnuts, chopped

½ teaspoon salt

1 cup unsalted butter (softened)

1 teaspoon vanilla

½ cup powdered sugar

add powdered sugar to the cookie layer

Collect all the materials and tools. Place parchment paper on a baking sheet. Preheat oven to 400 degrees.

By Pablo