This simple recipe puts all the goodness of carrot cake into a healthy baked oatmeal that is perfect for breakfast, brunch or even dessert!
Certain things are guaranteed to happen during an Iowa summer. It will be hot. The humidity will make the heat seem trivial. Sweet corn loves the humidity. Potlucks, cook-outs and picnics revolve around fresh foods like sweet corn. As far as I’m concerned, the more …
I had never heard of Hummingbird Cake. I had the impression that is was a “southern” thing so I grabbed The Ultimate Southern Living Cookbook, checked the index under Cakes, and was rewarded with this recipe.
Imagine carrot cake. Keep the pineapple, cinnamon and cream cheese frosting but instead of carrots, raisins and walnuts, you have bananas, and pecans. Three layers of yum.
According to the Foodie Dates on the calendar to the right, it is National Pound Cake Day!
Confession: I have never made a pound cake. I’m pretty sure I’ve never eaten pound cake.
Apparently, “pound cake” refers to a cake made with a pound each of butter, flour, sugar and eggs … or at least equal parts. What could be wrong with that?!?!
I think maybe it refers to the pound you gain after each serving.
Nah … that can’t be it.