Sandi, over at Whistlestop Cooking, got me thinking about Hummingbird Cake. Well, that, and all those little birdies buzzing around my feeder, getting ready to migrate south. I know not all of you have heard of this wonderful confection, so here's a short course.
My research reveals that the recipe for this southern favorite first appeared in 1978 in Southern Living magazine. It was sent in by a Mrs. Wiggins from Greensboro, North Carolina. Mrs. Wiggins didn't explain how the cake got named for the tiny birds, and this remains a mystery to this day.
This is reportedly SL's most requested recipe of all time, and for good reason--it's delicious. In my family, it has become a tradition to make it not only on holidays but on any special occasion.
My sister made it for my wedding party when Vann and I were married in 1994. I made it for my niece Buffy's wedding cake a few years ago. This one was the coupe de gras of all hummingbird cakes: six layers in graduated sizes. The thing was so heavy after it was iced that it took me and my sister to move it.
Some people make this as a sheet cake or tube cake, but that's not right. The traditional hummingbird cake is three layers separated and covered with cream cheese frosting. It's the easiest cake I've ever baked; you just sort of dump everything in a bowl, stir it up, and bake it.
Before I give you the recipe, you might want to consider that this tasty dessert weighs in at 625 calories per serving, about half of those from fat. But every single one of those calories taste like you've died and gone to sweet-tooth heaven. (There's a "lightened" version, but if you're going to eat hummingbird cake, go for the real thing, I say.)
This is the recipe I use. It's the original Southern Living recipe. Some people use walnuts instead of pecans. I advise against this substitution.
INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring
until dry ingredients are moistened. (Do not beat.) Stir in vanilla,
pineapple, 1 cup pecans, and bananas. Pour batter into three greased
and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or
until a wooden pick inserted in center comes out clean. Cool in pans on
wire racks 10 minutes; remove from pans, and cool completely on wire
racks. Spread Cream Cheese Frosting between layers and on top and
sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in
refrigerator.
"Watch out, fellows. Those women are making hummingbird
cake again. Fly for your lives!"
This post was migrated from the old blog. To see the comments on the original post, CLICK HERE. To add a new comment, click "Post a Comment", below.
On 09/14/2007, Terri said ...
Oh my gosh, does that sound yummy....um, could you please email me a piece to try?????
On 09/14/2007, Donna said ...
Delicious cake and beautiful little bird, I'm enjoying your blog. Makes me feel like it's about to snow! Haave a great day!
On 09/15/2007, Pam said ...
Hmm that does sound really good. One of my son's favourite cakes is Pecan cake with Maple icing. I bet he would really like this cake. I will have to try it. Thanks for the recipe.
On 09/15/2007, sandi @ the whistlestop cafe said ...
Funny, you had me laughing at the end. =D
Did you have to go and ruin it with the calorie count? I'd rather just not know. Ignorance is bliss.
On 09/16/2007, cd&m said ...
The cake looks so very tasty.
On 09/16/2007, Daune said ...
Now I know not to drop by to your blog on an empty stomach. It's dangerous. I've just drooled all over my shoes. Hummingbird cake sounds too good. I've got to try this one then take it to work so that I'm not tempted to eat the whole thing.
On 09/18/2007, Judy Scott said ...
How lovely to see you visit, you've been very busy!! and this looks so yummy. Judy x
On 07/02/2010, kayellen said ...
wow!!yummmmm!!
Can't wait to try it!!
xoxo
K
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