I was recently introduced to this classic southern cake through one of my friends from the Deep South. I was intrigued by the name as my mom keeps a dish of grape jelly on her porch to attract hummingbirds and has regular visitors. The Hummingbird Cake is a very unusual one; it’s made with oil rather than butter, and contains more fruit than flour. The mix doesn’t need beating, is wonderful with a cream cheese frosting, and is flavored with interesting spices and pecans. Contrary to the name, there are no birds in this particular recipe! The giveaway to the Hummingbird Cake’s birthplace, however, is in the key ingredients – bananas and pineapple. It’s thought to have been invented in Jamaica, probably in the late ‘60s, and introduced to society through Southern Living magazine by a Mrs. L.H. Wiggin in 1978.
Since it’s a dessert made for ladies, we thought it would be a crowd pleasing addition to our weekly Harborside Teas. We always offer two choices of dessert, and it was fun to have a whole new recipe and an unusual one at that. It was so popular that we thought it warranted giving away the recipe. A thin slice will do you – this cake is rich! And oh, so good…
CHANGE SERVING SIZEpeople
COOK TIME25 minutes
PREP TIME15 minutes
READY IN1 1/2 hrs (with cooling time)
- 3 cups flour all purpose
- 2 cups sugar
- 1 tsp baking soda sifted
- 1 tsp baking powder sifted
- 1 tsp salt
- 1 1/2 tsp cinnamon ground
- 3 egg(s)
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 8-oz can pineapple crushed, undrained
- 3 banana(s) (about 2 cups) ripe, mashed
- 1 cup pecans roasted, finely chopped
- Cream Cheese Frosting
- 1 lb (or 16 ounces) cream cheese
- 1/2 cup (1 stick) butter softened
- 3 cups confectioners' sugar sifted
- 1 1/2 tsp vanilla extract
- Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl.
- Stir the egg mixture into the flour mixture until just combined. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.
- Cream the cream cheese with an electric mixer.
- Add in butter and cream together with cream cheese until light and fluffy.
- Add confectioners’ sugar, ½ cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add in vanilla and cream until well-blended, light and fluffy.
How many eggs in this recipe ?
That is missing from the list of ingredients ?
Many thanks and want you to know too that I enjoy very
much these Monastery Kitchen posts !
Thanks, John! There should be 3 eggs in the recipe. Good catch!