I’m making Chicken and Biscuits for dinner tonight. It’s a lot like chicken and dumplings only–not 😉 Sean and Olivia are supposed to join us. It’s always nice to see those two.
ABOVE: Chicken and Biscuits (the last batch)
The Chicken and Biscuits recipe lacks salt. I don’t know if the recipe was written down wrong, but I changed it up a bit. I’m used 2 quarts chicken broth instead of water.
Art Smith is Oprah’s personal chef. He has put out some great cookbooks and I scored one at thrift shop last month. I’ve always wanted to make his Hummingbird Cake.
Art Smith’s Hummingbird Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups chopped ripe bananas
- 1 cup drained crushed pineapple
- 1 cup vegetable oil
- 2 large eggs , beaten
- 1 1/2 teaspoons vanilla extract
- 1 cup (4 ounces) finely chopped pecans
- 8 ounces cream cheese , at room temperature
- 1/2 cup (1 stick) butter , at room temperature
- 1 pound confectioners’ sugar (about 4 1/2 cups sifted)
- 1 teaspoon vanilla extract
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
ABOVE: Hummingbird Cake: Words cannot describe this cake. I’ll make this one again and again!
The Cream Cheese frosting makes it perfecto!