AprilFlavor of the Month


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Butter Extra Virgin Olive Oil
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April 30, 2015

Image result for hummingbird cakeHummingbird Cake

3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups sugar
1 1/2 cups Natural Butter Extra Virgin Olive Oil
3 Eggs
1 can (8 oz.) crushed pineapple
2 ripe bananas, mashed
3/4 cup coconut (optional)
1 cup chopped pecans or walnuts

Preheat oven to 350. Mix firsteight ingredients thoroughly by hand. Stir in bananas, nuts, and (optional) coconut. Bake in greased and floured Bundt pan for60 minutes or until cake testercomes out clean. Let cool in pan for an hour before turning out on cake plate. Drizzle glaze over the top and down the sides.

Glaze - stir together:
2 cups powdered sugar
1/2 Tbsp. soft butter
1/2 tsp. vanilla
milk to make of drizzling consistency
Try substituting Olive Gourmet Golden Pineapple or Coconut White Balsamic vinegar for the milk--and a tart accent. Skip the vanilla and butter.




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