Oh pshaw, on Sun 24 Sep 2006 07:05:54a, Michael meant to say...

> Thank you for commenting, Wayne and sf. The cake is in the
> oven right now. I doubled the recipe so I could go for a two-
> layer 9x13. It was quite a bit of work. Had to mash the 'naners,
> whip the eggs, and them smash the pecans. Thick and gooey
> batter. The MCL cafeteria we go to often has the hummingbird
> cake. We like it enough that I decide to try one.
>
> The recipe came from www.recipesource.com. There are two
> recipes. I think I'm using the first one.
>
> The timer just went off and I gave it another 5 minutes. It's
> getting a little brown on top, so I turned the heat down a bit.
> I hope it gets done on the inside and not burnt on the top. Oh
> well, I'll be slicing the top off a bit anyway to level it somewhat.
>
> Thanks again, Michael
>

As with banana cake, hummingburd cake requires careful watching to insure
that it's thoroghly done but does not overbrown. I find that I sometimes
have to "tent" my banana cakes with foil to prevent overbrowning, in order
for the interior to be completely done.

Hope your results are perfect!

--
Wayne Boatwright
__________________________________________________

Recent polls reveal that some people have never
been polled. Until recently. --George Carlin