Limited Batch Hummingbird Cake Almond & Pecan Butter

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In April 2013, Mark Overbay and I discussed me adding his (relatively) new nut butter line to my (very) new business. A month later, Riley/Land opened and the rest is history. I have carried, I'm pretty sure, every flavor they make over the last nine years. 

From BSR:

Created in Jamaica and named after its national birdHummingbird Cake became a sensation in the United States when Southern Living published recipe submitted by Mrs. L.H. Wiggins from Greensboro, NC, in 1978.  A layered beauty blended with tropical fruitcrunchy pecans, and spices such as cinnamon and allspice, the cake is traditionally covered in a creamy vanilla frosting. It remains Southern Living’s most requested recipe and a favorite of home bakers and pastry chefs alike.

Our Limited Batch Hummingbird Cake Almond & Pecan Butter combines fresh-roasted heirloom Mission almonds, Organic pan-roasted pecans, Organic maple syrup, Organic vegan white chocolate chips, pineapple, cinnamon, allspice, and Jacobsen sea salt to create a craveable, spice-laden homage to the legendary Caribbean layer cake.

Julia Child said that “a party without cake is just a meeting,” and we tend to agree. 

13-oz. jar.

INGREDIENTSHeirloom Mission Almonds, Organic Pecans, Organic Maple Syrup, Organic Vegan White Chocolate (Cocoa Butter, Cane Sugar, Rice Milk, Vanilla), Pineapple, Cinnamon, Allspice, Jacobsen Sea Salt