Recipe - Ruby Throated Hummingbird Cake

1 One half cup Flour
3 tablespoon Baking powder
1 pn Salt
1/3 cup Sugar
One half cup Vegetable oil
6 x Egg yolks
1 cn (8oz) crushed pineapple
2 tablespoon Lemon juice
6 x Egg whites
1 pn Cream of tartar
One half cup Sugar
Filling:
One half cup Water
1 One half tablespoon Cornstarch
1/3 cup Sugar
2 tablespoon White rum
1 cup Chopped strawberries
Icing:
One half cup Butter
1 pack (8oz) cream cheese
1 teaspoon Vanilla
1 pound 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: Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995
101606 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini