Hummingbird Cake

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Small but important tip for any new bakers: take an extra 30s and mix the flour, baking soda, salt, and cinnamon in another bowl first. When you mix flour with wet ingredients, the gluten starts to develop, and the dough gets tougher and denser. By mixing the dry ingredients first, you can evenly distribute the baking soda, etc without affecting the gluten. This means you won’t have to mix as much later, and you get a lighter, fluffier cake.
**Recipe by Tastemade:**
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