Yak Max

Carol’s Hummingbird Cake, a New Twist on a Southern Tradition

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I am Southern, so I can bake. And while my meatloaf leaves much to be desired, my Hummingbird cake is always a hit. I actually have the 1978 Southern Living cookbook where the recipe was first posted. Over the years, I have modified that recipe to make the cake my own. The secret is in trying different fruits. This super sweet cake goes with coffee, a light dessert wine like Nivole Moscato d’Asti, or a side of vanilla ice cream.

Cake Ingredients:

  • 3 cups of all purpose flour
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups of sugar( you can go with 1 and 1/2 cups without a negative result in flavor)
  • 1 tsp. ground cinnamon or nutmeg
  • 3 eggs
  • 1 cup of coconut oil
  • 1 1/2 tsp vanilla extract
  • 1 8 oz. can of crushed pineapple (drained) or 1 8 oz can of mandarin oranges (drained) or two cups of mangos (peeled and crushed)
  • 5-6 very ripe mashed bananas
  • 1 cup of chopped pecans or walnuts

Frosting-Cream Cheese

  • 1 lb. of low fat cream cheese
  • 1 cup of salted butter (2 sticks)
  • 1 tsp. vanilla extract
  • 1 cup of chopped pecans or walnuts

Cake Preparation

  1. Preheat the oven to 350 ˚.
  2. Grease and flour three 9 ” Pans (I use the dry batter).
  3. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, sugar, and cinnamon.
  4. In a different bowl, mix the oil and eggs together. Stir in the pineapple (or oranges or mangoes), ripe bananas, vanilla, and only one cup of the nuts (save the rest of the nuts for the frosting topping).
  5. Fold the wet ingredients (# 4) into the dry ingredients (# 3). Do not mix too much.
  6. Pour the batter into the three cake pans and then bake for 30 minutes.
  7. Cool and then get ready to remove the cakes. Remove. Place one cake on your most lovely cake stand.

Frosting Preparation

  1. Combine the cream cheese and softened butter using an electric mixer.
  2. In tiny amounts, add in the confectioner’s sugar. Be careful not to spray it all over the kitchen.
  3. On top of the cake layer (the one on your cake stand), spread the frosting.
  4. Then repeat with the other layers. If you want, frost the sides.
  5. Sprinkle the remaining nuts on the top layer of frosting!
  6. The cake should be stored in the refrigerator.

Please enjoy my take on this Southern standard. Feel free to comment or post your own variations on the recipe.

Southern Living Recipes, 1978

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