Sadly cancer has touched every one of us in the wine club. Seven months ago we lost a dear friend and colleague. Two of our members personally have had a brush with the disease. That is why this story told to me by Mountain Mama really struck a chord for me. I thought I would share the story.
Jenine got the recipe from one of her best friends, Donna. Donna was one of nine women at her church who was pregnant when she was and they just hit it off. She had a girl. Jenine had a boy. The kids hit it off as well as the husbands. That is very rare.
Donna loved to bake and one of her favorite recipes was this humming-bird cake. She wrote down the recipe on plain green steno paper in her own beautiful handwriting. The paper is now well-worn and covered with grease stains. (see below) . But it is one of Mountain Mama’s most treasured recipes. She even made it for her daughter’s first birthday.
They had been friends for ten years when Donna was diagnosed with breast cancer. She fought a good fight but unfortunately did not win the battle. And while she, the humming-bird did fly away everyone who knew her still cherish her memory and this wonderful cake.
Jenine baked the cake for us and all I can say is it is not to be missed. She says she rationalizes eating it because it is healthy. After all there is pineapple, bananas and nuts which negates the sugar and oil. What ever! Calories be damned. Its great and she has allowed me to share it with all of you.
Mix these 5 ingredients in a large bowl
3 c flour 1 tsp baking soda
2 c sugar 1 tsp cinnamon
1 tsp salt
ADD and Mix well with spoon. “Do Not Beat” Poured into a greased and floured tube pan. Bake at 350 degrees for an hour and let cool in pan
1/2 C vegetable oil 1 1/2 tsp vanilla
3 Eggs 1 c chopped nuts
1 8 oz can pineapple 1 c chopped banana
Frosting Mix all ingredients
8 ounces cr cheese 1 tsp vanilla
1 stick butter 1 box confectionary sugar