This is a sponsored post on behalf of Cost Plus World Market. All opinions are 100% my own and I appreciate your support on the brands that I love.
On the fourth day of Christmas my true love sent to me: four calling birds, three French hens, two turtle doves and a partridge in a pear tree.
We are officially kicking off day four of the Cost Plus World Market 12 days of Christmas baking fest!
My recipe for this Hummingbird Cake comes from my mom’s recipe collection and it even made it in my grandmother’s cookbook years ago as Betty’s Hummingbird Cake. It’s been years since I tasted this cake and I can say that I didn’t even know its ingredients until I set out to bake it. My mom rarely gets to cook in the kitchen these days, but I can’t wait to have her over for the holidays to showcase a newly updated version of her classic Hummingbird Cake.
Can she really blame me for putting a chocolate drizzle on top?
This cake is moist, flavorful and easy to put together for your upcoming holiday festivities. The best part is you can finally put some of those ripe bananas sitting on the counter to use in this dish. The assembly is easy and you don’t need to be an expert baker to create a stacked cake. In fact, my daughter was able to help with the building of this cake.
There are three cakes stacked on top of each other with a cream cheese frosting between each layer. The top and sides are also covered with the cream cheese frosting and then topped off with more pecans, and then finished off with the chocolate drizzle. Every cake in my opinion needs some sort of chocolate added to it.
Click over to World Market to get the FULL RECIPE and list of supplies used for this Hummingbird Cake.
You could win our Grand Prize Package
Trip for 2 to London, England (including airfare, accommodations)
Pastry Class, Guided Food Tour and More
Plus, $1,000 World Market gift card
Three First Prize Winners
$500 World Market gift card
Sweepstakes ends 12/31/16