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Title: Ruby Throated Hummingbird Cake
Categories: Cake
Yield: 1 Servings
| 1 1/2 | c | Flour |
| 3 | tb | Baking powder |
| 1 | pn | Salt |
| 1/3 | c | Sugar |
| 1/2 | c | Vegetable oil |
| 6 | x | Egg yolks |
| 1 | cn | (8oz) crushed pineapple |
| 2 | tb | Lemon juice |
| 6 | x | Egg whites |
| 1 | pn | Cream of tartar |
| 1/2 | c | Sugar |
| Filling: | ||
| 1/2 | c | Water |
| 1 1/2 | tb | Cornstarch |
| 1/3 | c | Sugar |
| 2 | tb | White rum |
| 1 | c | Chopped strawberries |
| Icing: | ||
| 1/2 | c | Butter |
| 1 | pk | (8oz) cream cheese |
| 1 | ts | Vanilla |
| 1 | lb | Confectioners' sugar |
| Milk | ||
| 1 | md | Sweet red grapefruit |
| Fresh flowers (rose petals or violets) |
Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate.
Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries.
Icing: In a food processor combine butter, cream cheese, vanilla & confectioners' sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary. To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers. Cake: