So, the Hummingbird Cake perplexes me, because, well, I can’t stop eating it.
What Is Hummingbird Cake?
If you’re not familiar, hummingbird cake is a spiced pineapple-banana cake topped with cream cheese frosting and pecans. Maybe it’s the pecans that lure me in, or the way the taste fools me into thinking I might just be eating a fancy piece of banana bread with a little cream cheese. Good for you, right? Hummingbird cake has to be one of the sweetest, most scrumptious cakes around. Given their love for sugary nectar, one has to imagine hummingbirds would love to feast on this cake. But tough luck, hummingbirds! No one’s leaving this cake outside unattended.
A Perfected Hummingbird Cake Recipe
Since the original recipe for hummingbird cake first appeared in 1978 in Southern Living, it holds the title for the “most requested recipe” in the magazine’s history. This version differs from the basic one only slightly. I’ve added nutmeg, used both baking soda and baking powder for a little extra browning and lift, and added some Cointreau to the frosting. It’s a wonderfully simple cake to make, with impressive results on all counts. Have you ever tried hummingbird cake? If you haven’t, and you have a sweet tooth, this cake’s for you. Please share your thoughts in the comments.
Serving and Storing This Cake
This cake is at its very best if prepared and served on the same day. The assembled cake can be left at room temperature for a few hours before serving. If you need to make the cake in advance, cover it as best you can and refrigerate it. Let it come to room temperature for an hour or two before serving. Leftovers are best stored in the refrigerator and well-covered with plastic wrap to protect them from drying out as much as possible. Let slices come to room temperature before serving. By the way, cake is usually fine stored at room temperature, but there’s some debate about the safety of cream cheese frosting being left out. Most sources advise erring on the side of caution and refrigerating it. Better safe than sorry!
Turning Cake Into Cupcakes
This recipe makes great cupcakes! The cupcakes bake for about the same time as the cake, and you can double check by inserting a toothpick in the center. (When the toothpick emerges clean, the cupcakes are ready.) Also, you won’t need as much frosting for cupcakes so you can cut the frosting recipe in half. The cake didn’t become popular in the Southern US until the 1970s, after the Jamaica Tourist Board included the recipe in several it sent in a press kit to US media, hoping to get journalists to write about visiting the island.
Looking for More Classic Cakes?
Carrot Cake Lemon Poppyseed Bundt Cake Coconut Cake with Lemon Curd and Vanilla Buttercream Vanilla Buttermilk Layer Cake Pineapple Upside Down Cake
Feel free to use any favorite liquor, such as Grand Marnier, Triple Sec, Cognac, Armagnac, Brandy or even Bourbon. Or, simply omit the liquor and use 2 teaspoons vanilla extract.
Butter, for greasing the pans 3 cups all-purpose flour 2 teaspoons baking powder (make sure your baking powder is still fresh!) 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 large eggs 2 cups sugar 1 cup canola oil 2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, with juice 2 cups mashed bananas (from 3 to 5 bananas) 1 cup finely chopped pecans
For the cream cheese frosting:
1 pound cream cheese, softened 1 cup (2 sticks) unsalted butter, softened 2 pounds powdered sugar 1 teaspoon vanilla extract 1 tablespoon Cointreau or other liquor (see Recipe Note) 1 cup roughly chopped toasted pecans, optional for topping Edible flowers for garnish, optional
Note: Do not add the powdered sugar while the mixer is set on a high speed, or you will create a snowy mess of sugar all over your kitchen. (Please do not ask me how I know this.)
