Timothy made this Hummingbird Cake in memory of his grandmother. She was always in the kitchen making something sweet. She was one of his first instructors in the culinary world. Grandma Dorothy taught Timothy how to nourish people and bring them together to celebrate life. This he has now done for 20+ years.
Timothy says to Grandma Dorothy: “Until we meet again I will keep on cooking!!”
Prepare the Cake:
Prepare the Icing:
– Beat the cream cheese and butter together in a large bowl using an electric mixer on high speed until combined.
– Gradually add the sifted confectioners’ sugar on low speed, followed by the vanilla extract and orange zest. Beat until smooth and fluffy.
Assemble the Cake:
Place one cake layer, upside down, on a serving platter.
Spread about 2/3 cup of icing over the top.
Top with the second layer of cake (right side up).
Spread the remaining icing over the top and sides of the cake.
Serve:
You can store the cake, uncovered, in the refrigerator for up to a day. Before serving, let it stand at room temperature for 1 hour to soften.
With the fresh pineapple and grapeseed oil, this cake will have a light, natural flavor, and the pumpkin pie spice will still give it a warm, cozy vibe. Enjoy!
For the Cake:
For the Icing:
We don’t just buy and sell homes. We build community by helping clients find their place in the world.
Timothy Powles and Adam Stanley work together on the Adam Timothy Group at Compass RA and manage AT Real Estate Group LLC, a rental and vacation property investment business. We are about building community. We believe a real estate transaction is an important and extremely significant event but relationships last a lifetime. Our clients, partners, and friends trust us to get to know their story and what is most important to them. And we work tirelessly to retain that trust.
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