Hummingbird Cake (Taste of the South Magazine)

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Taste of the South Magazine, December 2015 Issue, Pages 77-78.
This fruit-and-nut-studded Southern indulgence is a favorite for holidays, family get-together, and even weddings. Although you'd think this cake is as old as the south itself, the first published recipe appeared as recently )78, written by Mrs. L. H. Wiggins of Greensboro, North Carolina. The recipe spread, the cake's acclaim grew, and it the Favorite Cake Award that same year at the Kentucky State Fair (and countless awards since, without doubt). However, a form of this cake had been around well before Wiggins put the recipe down on paper. A clue to the in of the Hummingbird Cake is found in its ingredients:
bananas, pineapple, and coconut—all sing sweet notes of the Caribbean.
Cake is even better the second day.

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Ingredients

  • Makes 1 (9-inch) 3-layer cake
  • 3 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 3/4 cup toasted pecans, chopped
  • 3/4 cup sweetened flaked coconut,toasted
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 (20-ounce) can crushed Pineapple, drained
  • 2 cups rips mashed ripe banana
  • 1 cup canola oil
  • 1 tablespoon vanilla extract
  • 3 large eggs, lightly beaten
  • Cheese Frosting (recipe follows)
  • Garnish: chopped toasted pecans
  • Cream Cheese Frosting-Makes about 6 Cups
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 pounds confectioners' sugar
  • 1 . In a large bowl, beat cream cheese at medium speed with a mixer until creamy. Add butter, vanilla, and salt; beat until smooth. Gradually add confectioners' sugar, beating until smooth.

Preparation

Step 1

1. Preheat oven to 350°. Spray 3 (9-inch) cake pans.with baking spray with flour. Line bottoms of pans with parchment paper; spray again.
2. In a large bowl, whisk together flour, sugars, pecans, coconut, cinnamon, baking soda, salt, ginger, nutmeg, and allspice. In a medium bowl, combine pineapple, banana, oil, vanilla, and eggs. Make a well in center of dry Ingredients. Pour banana mixture over dry ingredients; stir until combined. Divide batter among prepared pans, smoothing tops with an offset spatula.
3. Bake until a wooden pick inserted in center comes out clean, about
25 minutes. Let cool in pans 10 minutes.
Remove from pans; let cool completely on wire racks.
4. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Garnish with pecans, if desired.
Cover and refrigerate up to 3 days.

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