“Hummingbird cake”, it’s so sweet that people are drawn to it like a hummingbird {a symbol of sweetness} to nectar!
I was reading about a couple who had one small “Hummingbird Cake” on each guest table – as edible-centerpieces for their wedding.
This trend actually makes sense for many reasons: No centerpiece expense, no traditional wedding cake expense, you can put a different flavor on each table, it encourages guests to eat cake, and they can even serve themselves – more savings!
Hummingbird cake is a traditional southern cake. I love the addition of toasted coconut and halved-pecans on this one.
Photo: “Life Is Better With Cake”
“Southern Living Magazine” is credited with the first reference to the Hummingbird Cake. It published the recipe in it’s February 1978 issue, submitted by Mrs. L.H. Wiggins of Greensboro, N.C. It’s a southern delight with nuts, bananas and crushed pineapple. This cake has won many awards, and is in “The Kentucky Derby Cook Book”, 1986, on p. 204.
The “Southern Living” recipe calls for 1 cup of chopped pecans or walnuts to be sprinkled atop the cream cheese frosting, but shredded, sweetened coconut is a nice option, too!
I shared a big slice over a cup of coffee recently. If you happen to be in the Ann Arbor area, you can get a slice at Zingerman’s Deli.
Hummingbird Cake Recipe
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Cream cheese frosting (recipe follows)
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.
Sweetened or toasted coconut optional.
Enjoy!
The “Trumpet Vine” attracts Ruby-throated Hummingbirds to the Teacup Wedding Butterfly Garden,. The hummingbird is drawn to intensely sweet sources and prefer those with sugar content around 25%
