Hummingbird Cake
A Southern gem that boasts three incredibly moist layers flavored with canned pineapple and bananas. The Story The Hummingbird Cake
Buttery and nutty refrigerator cookies made with brown sugar and pecans.
Stepping into Matrey Momma’s house during the holidays was like walking into a dessert wonderland. Her dining room table transformed into a sugar-coated dream, lined with treats that dazzled the eyes and delighted the soul.
There were cakes of every kind—moist pound cakes, rich chocolate cakes, and her famous strawberry cake that always disappeared first. Then came the pies: tangy lemon and silky sweet potato, each one a masterpiece. And the candy? Oh, the candy! Peanut brittle that could crack a tooth (in the best way), candy-coated pecans that stuck to your fingers, and divinity so fluffy it felt like biting into a cloud.
And let’s talk cookies—so many cookies that even the Cookie Monster would’ve needed a lie-down. But my favorite of them all? Her icebox cookies. Buttery, pecan-studded, and perfectly crisp, they were little bites of joy.
That cookie, more than any other, brings back memories of Matrey Momma. Not just of her baking, but of everything she passed down—patience, love, and a little bit of magic in every recipe.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.
A Southern gem that boasts three incredibly moist layers flavored with canned pineapple and bananas. The Story The Hummingbird Cake
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