BIRD CAKES
For our feathered friends who need our help in the winter! If possible use flexible molds or muffin pans lined with paper cups. If you don't have flexible molds, immerse the molds in hot water for several seconds before removing the cakes. They also make a nice gift for our human friends who like to look after the birds. It is nice to make this in one large mold and display the cake in your garden (in a safe place away from other animals!) Don't take notice of the yield because that will depend on the size of molds you use. You can also be somewhat flexible with the amounts given in the recipe, they will still turn out well and much better than any store bought cakes for the birds. They love them and my 'garden restauant' is always full of satisfied customers! If you have some netting to put them in you can hang them from a tree branch.
Provided by PetsRus
Categories < 15 Mins
Time 15m
Yield 12 pies
Number Of Ingredients 8
Steps:
- In a large pan start melting the fat.
- When almost melted, take off the heat, add the rest of the listed ingredients and mix well.
- Let the mix cool enough for the seeds to be evenly distributed and not sink to the bottom.
- Fill your molds, cool until set and un-mold.
- IMPORTANT: Do not use old and used fat from your deep fryer because that is not good for the birds.
Nutrition Facts : Calories 1075.7, Fat 98.7, SaturatedFat 42.3, Cholesterol 82.5, Sodium 202.2, Carbohydrate 37.7, Fiber 5.7, Sugar 12.1, Protein 14.8
DR. BIRD CAKE
This is one of my Grandma's recipes. She always had one baked fresh when we came over to visit. It brings back fond memories of my childhood. It was always a family favorite of mine.
Provided by i_luv_chocolate
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together in bowl, flour, cinnamon, salt, baking soda, and sugar.
- Make a well in center and add oil, vanilla, pineapple (including juice), and eggs.
- Stir to blend, do not beat.
- Add bananas and nuts, then stir mixture only.
- Pour into greased bundt pan.
- Bake at 350°F for 1 hour and 20 minutes.
- Cool before serving.
- You can dust cake lightly with powdered sugar if desired.
Nutrition Facts : Calories 1158.5, Fat 63.4, SaturatedFat 8.8, Cholesterol 93, Sodium 788.6, Carbohydrate 138.7, Fiber 5.6, Sugar 80.1, Protein 14.3
DR. BIRD CAKE
Also known as the hummingbird cake, this sweet and spiced Dr. Bird cake originated in Jamaica. It gets its remarkable moisture from ripe banana and pineapple.
Provided by Riaz Phillips
Yield Makes 1 single-layer cake
Number Of Ingredients 22
Steps:
- Preheat the oven to 400°F (180°C) and grease and line the base of a 9½ inch round cake tin. (If making a double-layered cake, use 2 tins and double the quantity of cake mixture and frosting).
- Put the nuts and pineapple in a blender or food processor and pulse briefly until finely chopped.
- Sift all the dry ingredients, up to and including the salt, into a mixing bowl, then stir until combined and set aside.
- In a separate bowl, add the bananas, coconut oil or butter, reserved pineapple juice, vanilla, vinegar, and egg, if using. Whisk until combined, then add to the dry ingredients with the pecan and pineapple mix. Briefly stir until combined, but do not over-mix the cake batter.
- Spoon the mixture into the cake tin and level the top. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool for 5 minutes, then turn out of the tin onto a rack to cool completely.
- Meanwhile, make the frosting. Beat the butter and cream cheese together until light and fluffy. Add the salt and vanilla, then stir in the icing sugar, a little at a time, to make a thick, spreadable icing. Spread the frosting over the top of the cake (or half over each cake if making 2). Sprinkle with the coconut flakes and pecans.
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