MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Ruby Throated Hummingbird Cake
  Categories: Cakes
       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:
  
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