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The
Sugar Solution
Sugar solution for hummingbirds is simple to make:
4 Cups Water
1 Cup Sugar
Bring the water to a boil and stir in the sugar.
Boiling the water isn't to sterilize, but to create a solution.
Let the mixture cool, then fill your hummingbird feeder.
The ratio is always 4 to 1
so the recipe can easily be doubled or halved.
Refrigerate the unused portion.
FASTER
& EASIER!
Simply
microwave 4 cups of water for 5 minutes,
then
add 1 cup of sugar! Allow to cool.
Never use honey or raw
(turbinado) sugar.
HINT:
Keep your costs low!
Storebrand (cane) sugar makes perfect hummingbird fuel.
***
As a treat for Hummingbird People, try this cake.
Instructions are a little more complicated than the Sugar Solution,
but worth the effort. Have a piece (with a favorite cup of joe or iced
tea)
in your backyard or garden. Place a small feeder on your lawn chair
and a hummer may join you!
HUMMINGBIRD CAKE
(No hummingbirds are harmed in the making of this
cake;)
3 cups all-purpose flour
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 can (8 oz) crushed pineapple with juice
1 cup oil
3 large eggs, well-beaten
3 medium bananas, chopped
1 cup walnuts or pecans, finely chopped
1 teaspoon vanilla
GLAZE
1 cup powdered sugar, sifted
1 tablespoon butter or margarine, melted
2 tablespoons pineapple juice
Preheat oven to 325F
Generously grease a 10" tube or bundt pan
(or use a 13" x 9" cake pan).
CAKE: In a large mixing bowl,
stir together the flour, sugar, cinnamon, baking soda, and salt.
Remove 2 tablespoons of juice from the can of pinapple.
Set this juice aside for the glaze.
To the flour mixture, add pinapple, oil, eggs, banana, nuts, and
vanilla.
Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in a 325 degree oven for
about an hour and 10 minutes or until a wooden toothpick inserted near
the center comes out clean. Cool in the pan for 15 minutes. Invert the
cake onto a wire rack
and remove the pan from the cake. Cool completely.
GLAZE:
In a small bowl combine the melted butter or margarine with the
powdered sugar. Add enough of the reserved pinapple juice to make a
glaze of drizzling consistancy. Drizzle the glaze over the cooled cake.
May substitute rum for the pinapple juice.
***
Or bake in three 9-inch round cake pans
and frost with Cream Cheese Frosting as a layer cake.
CREAM
CHEESE FROSTING
1 (8 oz) package cream cheese
1/2 cup softened butter
1 (16 oz) package powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
1/2 cup coconut (optional)
Mix together cream cheese, butter, and vanilla.
Add powdered sugar a little at a time then add optional ingredients.
Download this Recipe!
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