Hummingbird Cake

 

In Jamaica, where this cake originated, it is referred to as Doctor Bird Cake, named for the island’s national bird, the scissors-tail hummingbird. In 1968, hopeful of increasing tourism, the Jamaican Board of Tourism exported the recipe in media press kits sent to the United States. The recipe found its way into the February 1978 issue of Southern Living Magazine, was a huge hit with readers, and later that year won the Favorite Cake Award at the Kentucky State Fair.

I am not a particular fan of hummingbird cake; there is something about bananas and pineapple both, in a cake, that doesn’t appeal to me. But, it is one of my daughter-in-law’s favorites, and her birthday was July 1. In my family, you get what you want on your birthday, so I spent the last day of June (the hottest day of the year, thus far, with high humidity), making this cake for her. It’s not difficult to make, it’s just a bit time consuming. I wanted something small and grand, so I baked it in 3 6-inch cake pans. I’m very pleased with the results. My son and daughter-in-law gave it two enthusiastic thumbs up.Hummingbird Cake

2 c. chopped pecans

3 c. flour

1 t. baking soda

1½ t. ground cinnamon

½ t. allspice

½ t. salt

2 c. mashed bananas (about 4 large ripe)

1 8-oz. can crushed pineapple, lightly drained

3 large eggs, room temperature

2/3 c. vegetable oil

1 c. packed dark brown sugar

¾ c. granulated sugar

2 t. vanilla extract

 Cream Cheese Frosting

16 oz. cream cheese, room temperature

¾ c. unsalted butter, room temperature

5 c. confectioners’ sugar

1 T. milk

2 t. vanilla extract

1/8 t. salt

 Preheat oven to 300°F. Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F.

 Spray the heck out of three 6-inch cake pans with Baker’s Joy; set aside.

 Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.

 Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Reserving the rest for garnish.)

Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean.

Remove cakes from the oven and allow to cool completely in the pans set on a wire rack before removing from pans.

 Make the frosting: Beat together cream cheese and butter high speed until smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 

 Frost cake and top with remaining chopped pecans. You can get fancy schmancy, or keep it simple.

 Keeps in the fridge for up to 5 days.

As an Amazon Associate I earn from qualifying purchases.