Cake, Mosser Glass and Summertime Memories
Posted by Customer Support on
Dear Friends,
One of my favorite things to do in the summertime is to make a Hummingbird Cake.
I channel the vivid memory of my Grandmother Anna’s cheery oilcloth covered kitchen table simply set with a beautiful cake stand and colored glass cake plates. I am constantly using my own beautiful Mosser Glass cake stands not only for memory-making cakes but for displaying fresh market vegetables or to make an abundant cheese tray more interesting and multi-leveled.
The Mosser Glass Company in Cambridge Ohio produces some of the finest American classic cake stands, glassware and dinnerware reminiscent of a simpler time when families gathered at the evening table. I strive for this ideal, but often fall short because of dueling work, school and sports schedules. So—summertime is a perfect time to recommit myself to the kitchen table. It sounds silly, but, setting the table with my Mosser cake stand transports me back in time to those reassuring days of a solid and consistent dinnertime.
Create your own special time and memories. What is a special recipe that your family and friends will remember about you? We would love to hear!
Happy Cooking and Memory Making,
Louise
Ingredients
1 cup chopped pecans
Vegetable cooking spray
Parchment paper
3 cups all-purpose soft-wheat flour (such as White Lily)
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
3 large eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 cups chopped bananas (about 4 medium bananas)
1 (8-oz.) can crushed pineapple in juice
How to Make It
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
Coat 3 (9-inch) round cake pans with cooking spray. Line bottom of each pan with parchment paper; coat paper with cooking spray.
Whisk together flour and next 5 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir just until dry ingredients are moistened. Fold in bananas, pineapple, and pecans. (Batter will be very thick, more like banana bread batter than cake batter.) Spoon batter into prepared pans.
Bake at 350° for 28 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Peel off and discard parchment paper.
Place 1 cake layer on a cake stand or serving plate. Top with one-fourth of frosting. Repeat procedure once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, if desired.
Cream Cheese Frosting
(I like to double the recipe to ensure an abundance of frosting!)
Ingredients
2 (8-oz.) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
How to Make It
Place first 3 ingredients in the bowl of a heavy-duty electric stand mixer, and beat at medium speed using the paddle attachment until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Beat at medium-high speed 3 minutes or until light and fluffy.
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