This week’s recipe is an oldie but a goodie, the Hummingbird Cake. People are not sure why it was named with such a delightful name, some say it is because it is so sweet, others say it is because everyone hovers over it waiting for a slice. What ever the reason, it is a great cake with banana and pineapple and chopped pecans and of course that frosting! The first known publication of the recipe was in a February 1978 edition of Southern Living by L.H. Wiggin. It was elected the magazine’s favorite recipe in 1990, and won the Favorite Cake Award at the 1978 Kentucky State Fair.
I used drained canned pineapple as fresh ones are not that sweet at the moment. Sometimes the recipe asked for walnuts but this time I made it with pecans. I thought it would be great with macadamias too.
I found the recipe on www.boulderlocavore.com
I have changed the recipe slightly.
- 3 cups flour (gluten free or regular)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup canned pineapple slices
- 2 cups of squashed bananas, mashed
- 1 cup chopped pecans
- Parchment paper to line bottom of the cake pan
- 1 ½ sticks unsalted butter, chilled
- 3-8 ounce packages of cream cheese, chilled
- 1 teaspoon vanilla
- 1 ½ cups icing sugar, sifted
- 1 ½ cups finely chopped pecans
- Preheat the oven to 350 degrees.
- squash the bananas, over ripe bananas are great. I often freeze over ripe bananas for the next time I need them.
- Butter and flour 24cm round baking pan. Trace the bottom of the pan onto parchment paper, cut out circle and place in the bottom of pan.
- In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
- In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
- Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
- Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
- add the tinned pineapple, mashed banana and chopped pecans.
- Pour the batter evenly between the pan. Tap the pans on the counter to release any air bubbles and place in the 170C degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
- Allow to cool in pan on racks for 5 minutes then turn out on to cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
- When cool slice the whole cake through the middle horizontally, so there are two pieces to put the icing between.
- Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
- Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
- Add the vanilla and slowly add the icing sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
- Sprinkle the pecans on top by hand.
To assemble ice the top of one piece of cake and then pop the other on top. Then continue icing all over the cake and sprinkle with pecans.Share on Facebook