Halloween Pumpkin Bird Cake
You will need the following:
1 pkg. Harrison's Flax Millet Bread
1 16 ounce can of 100% pure pumpkin
1 cup of water
1 tablespoon Harrison's Sunshine Factor Red Palm Oil or AviGlo Red Palm Oil
(Olive Oil can be substituted for Palm Oil if necessary)
1 yellow squash
2 pounds carrots
1 small container of fresh blackberries.
The end stem of one banana
In large mixing bowl add Harrison's bread mix, 2 whole eggs, 1 tablespoon oil, 1 can of pure pumpkin, and 1 cup water. Mix all ingredients well.
Pour mixture into one round baking pan that has been lightly sprayed with a non-stick food spray.
Bake in oven approximately 1 hour at 350 degrees. Ovens vary, so begin checking for doneness after 45 minutes. Done when knife or toothpick inserts and comes out clean with no batter. Because of the extra moisture and density of the added pumpkin, this cake-bread will probably take longer than instructions on the Harrison's bread package says so cook until done.
Peel the 2 pounds of carrots and put through food processor or blender to chop finely. This will be your frosting.
After cake has cooled, remove from pan and place on cake dish or plate for decorating. Once cake is cool, begin putting the finely chopped carrot all over the top of the cake and then gently mold the carrot frosting along the sides pressing gently into the sides of the cake as needed to hold it in place.
Rinse squash well, and cut two slices for the eyes. Cut a third piece that will be cut in half with a small section cut out for the eyebrows. Take the end of the squash and create the nose.
Rinse blackberries well and drain. Place a blackberry in each eye, and then create the smiling mouth with blackberries.
Remove the stem from a banana to create the pumpkin stem at the top.
You can be as creative as you want with this fun birdie cake. Use other vegetables and fruits for decorating as you wish. The end result is a Halloween bird-cake that is not only creative and fun, but nutritious and yummy as well.
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