Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Hummingbird Cake Recipe & Video

Printer Friendly Page

Hummingbird Cake is such a lovely name. Although no one seems to know why or how this name came about, 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. 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 Hummingbird Cake is 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 (2.5 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. If you can't find pecans, you can use walnuts.

Related Recipes You May Like

Chocolate Layer Cake

 Carrot Cake

German Chocolate Cake

White Cake

Coconut Cake

Yellow Butter Cake

Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with parchment paper. 

Place the pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Then stir in the chopped pecans.

In another large bowl, whisk together the eggs, oil, vanilla extract, pineapple, and mashed bananas. 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, flip the cakes right side up, 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 medium-low speed, until very smooth. Gradually add the sifted powdered sugar and beat, on medium-low speed, until fully incorporated and smooth and fluffy. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then beat (or stir) in the finely chopped pecans.

To assemble: Place one cake on your serving platter. Spread with about a third of the frosting. Gently place the other cake layer on top and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. If not serving immediately, refrigerate the cake. Bring to room temperature before serving.

Serves 14-16 people.

View comments on this recipe on YouTube

 

 

 

 

Hummingbird Cake Recipe:

1 cup (100 grams) pecans

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon (6 grams) baking soda

1/2 teaspoon salt

1 teaspoon (3 grams) ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, vegetable, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups (400 grams) mashed ripe bananas (about 4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (55 grams) butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (450 grams) (about 4 cups) confectioners sugar (powdered or icing), sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (50 grams) finely chopped pecans

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC