Okay everyone, for those who have a delicious sweet tooth, I have found an incredible cake! For those who have not tried it before, this confection is called Hummingbird Cake. Originating from Jamaica and later migrating to the south, Hummingbird cake is a cake that has a heavenly taste of rich banana with tropical pineapple surround in warm cinnamon with a cream cheese filling. and decorated with roasted pecans.
It was named Hummingbird after a legend “Doctor bird cake” which was a nickname for a Jamaican species hummingbird called the Red-billed Streamertail. The name came from the way the bird’s long beak probes flowers, just like how a doctor would inspect a patient. Some also say that the cake was named after the bird because it was sweet enough to attract hummingbirds who eat only nectar. Pretty interesting to say the least…
This cake is a very simple cake to make and makes about eight servings total.
The ingredients are as follows.
- Nonstick baking spray
- 2 sticks (1 cup) softened butter
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/3 cup buttermilk
- 1 1/2 cups mashed ripe banana (4 medium size ones should be good)
- One 8-ounce can crushed pineapple
- (Optional)sweetened flaked coconut, chopped macadamia nuts or pecans
To follow, this is how to create the frosting:
- 2 sticks (1 cup) butter, softened
- Two 8-ounce packages of softened cream cheese
- 2 cups confectioners’ sugar
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
I always like to start with the frosting first that way it is ready to add on to the cake when it is time to do so.
For the Frosting:
Beat the butter and cream cheese together with an electric mixer until smooth and creamy. Beat in the confectioners’ sugar in increments. Lastly, beat in the lemon juice and vanilla.
Once finished, set aside.
To create the cake:
Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with a nonstick baking spray.
In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until the mixture becomes fluffy. Add the eggs(one at a time) and make sure to beat well after each addition.
In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.
Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time for an even distribution. *Make sure there are no air bubbles in the batter.
Bake until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.
One of my favorite cookbooks to use when baking is a Paula Deen cookbook called “Paula Deen’s Southern Cooking Bible” Originating from the south, you can find lots of recipes, especially classic and old fashioned ones. This cookbook has everything from breakfasts to desserts and it is truly my go to. It is well worth the money especially if you love good homestyle Southern food like I do!