A coworker brought this delightful, fruit cake into a work potluck, and I just loved it. So I asked for the recipe and sat on it for about 4 months. As much as I love baking cakes, I really try to avoid eating them… but then in January we had a convergence of Birthdays, and a special guest preacher for RIC Sunday so I figured it was a good time to bake!
Wikipedia says that the hummingbird cake was created in Jamaica and is named for it’s national bird. I have edited the recipe that I used to reflect some changes that I made. For instance, I cannot even enjoy super sweet cream cheese frosting, so I cut the sugar in that recipe in half. This recipe is often made with pecans, but I had walnuts so I used those. Do not use a mixer for this recipe.
Mash together:
- 2 cups sugar
- 3 large eggs, beaten
- 2 sticks margarine, softened
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups chopped bananas (about 4 bananas)
In a separate bowl, mix:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Now take both bowls, and mix them together, folding in
- 1 cup chopped pecans
I chose to bake three layers, using spring form pans. Bake for about 30 minutes, until a toothpick comes out clean.
Once the layers are done, allow them to cool fully before frosting.
I made the frosting as follows, and it was more than I needed. It’s much easier to do with a mixer, so if you don’t have a mixer you may just want to buy frosting.
- 3 (8 oz) Packages of cream cheese
- 2 sticks of butter
- 1 tablespoon vanilla
- 1 pound of confectioners sugar
Allow the cream cheese and butter to soften. I usually just unwrap it and put it in the mixing bowl for about 2 hours. Once soft and just before you are ready to frost the cake, mix in the confectioners sugar and then mix on high for about two minutes.
I put the frosting on kinda thick between the layers and on top, and scraped it for the “naked” look on the sides. Extra frosting is in the refrigerator so I guess I’ll have to bake another cake later this week!
Another important tip: Don’t cut a round cake like a pie. Cut it like a grid, and remove the pieces as you cut. Here is a handy guide!
