Hummingbird Cake is the most requested recipe from Southern Living magazine. It was first submitted to the magazine in 1978 by Mrs. L. H.Wiggins of Greensboro, North Carolina and appeared in the February issue of that year. Mrs. Wiggins, who worked at the University of North Carolina in Greensboro at the time she sent the recipe in, passed away in 1995 at the age of 81.
“Although now considered a classic of the American South, the origins of this delightful dessert can be found on the island of Jamaica with a similar recipe known as the Doctor Bird Cake. Doctor bird is a Jamaican nickname for its national fowl, the Swallow Tail Hummingbird. The nickname may have been given because the erect black crest and tails of the bird resemble the top hat and long tailcoats that doctors used to wear. According to legend, the nickname’s association with the dessert stemmed from the cake being sweet enough to attract hummingbirds. The cake recipe, along with the whimsical name, probably made its way to our continent via a marketing gimmick. When Air Jamaica was established in 1968, the new airline company chose the familiar doctor bird for a logo. Soon after, in an effort to entice American consumers and visitors to the island, the Tourism Board of Jamaica distributed media pamphlets containing recipes that showcased various local dishes. One of the recipes was for the Doctor Bird Cake, featuring tropical bananas and pineapples.
Within a few years, recipes for the Doctor Bird Cake were appearing in small-town newspapers and community cookbooks across the United States. Variations of the recipe, either baked in tube pans or made into layer cakes, were published under the names “Doctor Byrd Cake,” “A Cake That Doesn’t Last,” and “Tropical Treat Cake.” By the mid 1970’s, not only was the more popular name “Hummingbird Cake” being used, but also the topping of choice was the cream cheese frosting. It was more than likely in a local newspaper or church circular where Mrs. Wiggins first saw the recipe and decided to share it with Southern Living.”(https://www.southernliving.com/desserts/cakes/bake-your-first-hummingbird-cake)
This light spice cake filled with bananas, pineapple and pecans is typically made as a layer cake with a cream cheese-buttermilk icing. Bake From Scratch magazine’s May/June 2018 issue featured the flavors of Hummingbird Cake in 5 different ways: cookie bars, loaf, pie, layer cake and as a bundt cake. The cover of that issue was an immediate temptation and I knew I was going to give the bundt cake version a try.
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The Saline County Scholarship Fund recently held its annual fund raiser luncheon. As part of the auction for that I donated 2 six-month menus. The sweet version included the Hummingbird Cake Bundt Cake from the magazine and was the display feature and went home with the winning bidder. Because of that, I was not able to show a slice of the cake. From what I heard, however, it was delicious and gone very quickly!
Now to make one for us!
There are a few pointers to keep in mind:
1. Use really ripe bananas. I like to roast mine, but that is not required. I roast them like I do for my Roasted Banana and Toasted Walnut Ice Cream. Really ripe bananas have a richness that the firmer ones do not have. They also add moisture.
2. As with all baking, measure accurately. This is not a time to guess.
3. Let the cake cool completely before you add the glaze.
4. Don’t skip toasting the pecans or walnuts.
Notes
Adapted from Bake From Scratch, May/June 2018.
Ingredients
- 1/2 cup chopped pecans (I used walnuts.)
- 3 1/3 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 1/2 cups mashed ripe banana (I roasted mine first.)
- 1 cup canola oil
- 1/3 cup whole milk at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1 cup finely chopped fresh pineapple (The original Hummingbird Cake used canned crushed pineapple.)
- 3 ounces cream cheese at room temperature
- 1/4 cup whole milk at room temperature
- 1/4 teaspoon vanilla extract
- 1 3/4 cups powdered sugar, sifted
- Toasted walnuts for garnish
Instructions
Cake
- Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt cake pan. (I spray with Baker's Joy.)
- Sprinkle toasted pecans or walnuts in bottom of prepared pan.
- In a large bowl, sift together flour, sugar, salt, cinnamon, baking powder, baking soda and nutmeg.
- In a medium bowl, stir together banana, oil, milk, vanilla and eggs.
- Make a well in center of flour mixture, add banana mixture, stirring just until moistened.
- Fold in pineapple.
- Pour batter over pecans, smoothing top with an offset spatula.
- Bake until a toothpick inserted near center comes out clean, about 55 minutes to 1 hour.
- Cover with foil halfway through baking time to prevent excess browning.
- Cool in pan for 10 minutes before removing and placing on a wire rack to cool completely.
Cream Cheese Icing
- In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth.
- Add milk and vanilla, beating until thoroughly combined and smooth.
- Gradually add in powdered sugar, beating until very smooth.
- Immediately drizzle over cooled cake. Thin if necessary.
- Allow cake to stand on wire rack until icing sets somewhat.
- Garnish with toasted walnuts or pecans, if desired.
What a fun idea! Can I help taste the results:))