BIGSPOON - Hummingbird Cake Almond & Pecan Butter

Created in Jamaica and named after its national bird, Hummingbird Cake became a sensation in the United States when Southern Living published a recipe submitted by Mrs. L.H. Wiggins from Greensboro, NC, in 1978.  A layered beauty blended with tropical fruit, crunchy pecans, and spices such as cinnamon and allspice, the cake is traditionally covered in a creamy vanilla frosting.

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