Mother’s Love by Sharon Rosenblum

Nourishing Body & Soul

Mother’s Love

by Sharon Rosenblum

Mother’s Day brings forth mem‑ ories from our childhood. They were days usually spent with the family including grandparents, aunts, and uncles. Games would be played by all and there was always a brunch or special lunch with dessert included. The celebration was to show our mothers our love for them and to honor them with a special day just for them.

This year, 2020, will be a Mother’s Day we will remember for a long time. Amidst the lock down or shut down of many states across the country due to the Corona Virus, we will surely be celebrating in a different way. It is important to recognize all mothers, all species of mothers, on this day.

Since the shutdown that came forth from COVID-19, we have seen the air around the planet clear, and the waterways are also crystal clear. Life is bursting forth with a sigh of relief as the planet, Mother Earth or Gaia has been healing in this time. It has been a pause in the action of the humans on Earth that has allowed this healing to take place.

Women as mothers have been able to spend more time with their families. We have become the teachers for our children as well as the primary caregivers. This is what mothers do – we nurture. We encourage growth, we teach kindness and caring for others, and we set the example for living from the heart. As we spend this Mother’s Day with our families and connect electronically with our extended families, let us remember who has made our being here possible and all that the energy of the female mother has brought to our lives and the well being of the planet.

Credit: Sharon Rosenblum

I bring you a recipe for a lovely cake, a Hummingbird Cake, that can me made for Mother’s Day to show our gratitude and appreciation for all that the mothers of the world do for humanity and the planet.

GLUTEN FREE HUMMINGBIRD CAKE

Cake: 

2½ cups all-purpose gluten-free flour (I use King Arthur’s GF Measure for Measure) It already has Xanthan gum in it. 

(1¼ teaspoons xanthan gum, omit if your blend already contains it) 

½ cup arrowroot 

2 teaspoons baking powder 

¼ teaspoon baking soda 

1 teaspoon kosher salt 

1½ teaspoons ground cinnamon 

6 tablespoons unsalted butter, at room temperature 

6 tablespoons vegetable oil 

1¼ cups granulated sugar 

3 eggs + 1 egg yolk (at room temperature, beaten) 

1½ teaspoons pure vanilla extract 

½ cup mashed ripe bananas 

8-ounce can crushed pineapple in its own juices 

2 cups diced ripe (but not overripe) bananas 

1 cup chopped raw pecans

Frosting: 

Cream cheese (8-ounce package), at room temperature 

12 tablespoons unsalted butter, at room temperature 

1 teaspoon pure vanilla extract 

6 cups confectioners’ sugar, plus more as necessary

Optional for Decorating: 

½ to ¾ cup chopped raw pecans 

fresh edible flowers – I used Pansies

Instructions:

Preheat the oven to 350°F. Grease well 2, 9-inch round cake pans and set them aside.

In a medium-size bowl, place the flour, arrowroot, baking powder, baking soda, salt, cinnamon, (xanthan gum if used), whisk to combine well. Set the bowl of dry ingredi‑ ents aside. Beat the butter and oil on medium - high speed until well-combined. Add the granulated sugar, eggs and vanilla, and beat on medium-high speed until well-com‑ bined and the mixture becomes pale yellow in color. Add the dry ingredients, alternating with the ½ cup mashed bananas and crushed pineapple (with its juices), mixing on medium speed to combine after each addition. Begin and end with the dry ingredients, the batter will be thick. Add the diced bananas and chopped pecans. Mix by hand until the bananas and pecans are evenly distributed throughout the batter.

Divide the batter evenly between the two prepared cake pans. Spread into an even layer in each pan with a wet spatula. Place in the center of the preheated oven and bake, until the tops are very lightly golden brown. If needed, rotate the pans once to get an evenly browned top. Insert a toothpick in the center of each cake. It should come out mostly clean. Remove from the oven and cool in the cake pans for 15 minutes before transfer‑ ring to wire racks to cool completely.

The frosting:

In the clean bowl of a stand mixer or a clean large bowl with a hand mixer, beat the cream cheese and butter on medium-high speed until light and fluffy. Add the vanilla and beat to combine. Add about half of the confectioners’ sugar; beat on medium-low speed until the sugar has been absorbed by the butter and cream cheese mixture. Add the rest of the confectioners’ sugar, 1 cup at a time, beating on medium speed to combine after each addition. Once all of the sugar has been combined into the mixture, increase the mixer speed to high and beat until light and fluffy. The frosting should hold its shape when scooped, but should not be completely stiff.

Assemble the cake:

Place one of the cooled cakes upside down on a serving platter. Place about 1/4 of the frosting on top and spread into an even layer. Invert the second cake place on top of the frosted bottom layer and press gently to adhere. For a very neat frosted cake, cover the entire top and sides of the cake in a very thin layer of frosting, (a naked cake look) and place in the fridge until firm (about 15 minutes). Remove the cake from the fridge and cover the top and sides with the remaining frosting, spreading into an even layer.

Optional:

Decorate with ½ to ¾ cup chopped raw pecans and press gently to adhere to the sides of the cake. You may also use fresh flowers to dress up the top of the cake. I used Pansies. Make sure whatever flowers you use that they are edible!

Refrigerate the decorated cake for at least 15 minutes before slicing with a sharp knife into generous slices. Enjoy!

Note: The inspiration for this recipe came from Paula Deen’s Hummingbird Cake recipe. My version is lighter and Gluten Free.

Credit: Sharon Rosenblum

Namaste, Sharon.

Sharon Rosenblum adopted a Gluten Free and Whole Food lifestyle and is adept at modifying recipes to suit different dietary needs.

A healthy approach to eating also serves her as an Empath and Intuitive. Eating “clean” foods brings clarity when working with her guides and spirit. And, her joints are no longer achy or sore.

Sharon is an Assistant Editor on our Star Nations Magazine Executive Staff and has her own editing business—The Feathering Quill.

Contact Sharon:

Email - TheFeatheringQuill@gmail.com

Facebook: https://www.facebook.com/FeatheringQuillEdits/

Courtesy Sharon Rosenblum