Hummingbird
Cake is such a lovely name that it makes you wonder its origin. Unfortunately,
my research did not lead to an answer so we are still left wondering. It does seem
plausible that it may have something to do with how sugary rich this cake is -
just like the nectar that Hummingbirds love to feed on. Anyway, what we do know
is that the recipe gained widespread popularity after it appeared in the
February 1978 issue of Southern Living Magazine. We also know that the recipe
was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists
of two layers of cake full of chopped pecans, crushed pineapple, and mashed
bananas that are filled and frosted with a delicious cream cheese icing.
This cake is wonderfully moist and tender
aided by the use of oil, instead of butter. My motto these days is "the
easier, the better" and this cake fits the bill. No mixer is needed, just
two bowls; one for the wet ingredients and one for the dry. Stir the two
together and you are done. This cake is similar to a carrot cake,
especially when filled and frosted with the ever popular cream cheese
icing. The icing is slightly different in that it has a nice caramel
flavor, thanks to the addition of finely chopped pecans. Because this cake
is so rich it needs to be served in small slices, which makes it the
perfect cake for large gatherings.
A Southern cake
needs a Southern ingredient, and we definitely find it in pecans.
Pecans are a native American nut
and are a
member of the hickory family. It is the third ranking
crop in the United States, cultivated in the States of Georgia,
Oklahoma, Texas, and Florida. They are at their peak when harvested in the fall, but are
available year round. A smooth, reddish-brown, one-inch (2.54 cm) long oval
shell encloses two golden-brown crinkled lobes with ivory-colored
meat. Pecans have a buttery, soft-textured, slightly bittersweet taste
that is enhanced when toasted. Their high fat content (over 70%) causes them to
go rancid quickly so store in the refrigerator (3 months) or freezer (6 months)
in airtight containers or plastic bags.
Preheat oven to 350 degrees F (180
degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2
inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle
of parchment
paper.
Place the pecans on a baking
sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then
chop finely. Set aside.
In a large bowl whisk together the
flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
In another large bowl,
mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and
finely chopped pecans. Add the wet ingredients to the flour mixture and stir
until combined. Evenly divide the batter between the two prepared pans and bake
for about 25
to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10
minutes invert the cakes onto the wire rack, remove the pans and parchment
paper, and then cool completely before frosting.
Frosting:
In the bowl of
your electric
mixer (or with a hand mixer), beat the butter and cream cheese, on low
speed, until very smooth with no lumps. Gradually add the sifted powdered
sugar and beat, on low speed, until fully incorporated and smooth. Scrape
down the sides of the bowl as needed. Beat in
the vanilla extract and then stir in the finely chopped pecans.
To assemble: place one cake, top side down, onto your serving platter. Spread
with about a third of the frosting. Gently place the other cake layer, top of
cake facing up, onto
the frosting, and spread the rest of the frosting over the top and sides of the
cake. Can garnish with pecan halves. Refrigerate the cake for about one
hour so the frosting has time to set.
Serves 10 - 12 people.
Sources:
Anderson, Jean. The American
Century Cookbook. Clarkson Potter/Publishers. New York: 1997.
Gentry, Jane E. Southern
Living Our Readers Top-Rated Recipes. Oxmoor House. Birmingham. 2005.
McDermott, Nancie. Southern
Cakes. Chronicle Books. San Francisco: 2007.
Hummingbird Cake Recipe:
1
cup (110 grams) pecans, toasted and finely chopped
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