hummingbird cake

I was doing some spring-cleaning of the blog and came upon this post.  Had made this birthday cake a while back for a very special young lady but never got around to publishing it and it ended up on the back-burner.  I did not want to bury this post though and so for whatever it is worth, here goes!

This cake is a southern classic.  There are many tales surrounding the origin of the name.  Some say that it is as sweet as the sugared water used to attract hummingbirds while others say that that the cake is so sweet and delicious, it makes you hum with joy.  Whatever the fable,this is one tasty cake.  The flavors are very tropical – pineapple, bananas and sometimes coconut.

Speaking of pineapple, I don’t think I have ever seen such an abundance of pineapples as I have this season.  Or maybe they have always been there and I have never noticed it.  I am glad they are here because I got a chance to make the dried pineapple flowers I had bookmarked years back.  Make the flowers when you have some time.  It is not labor intensive but does take some time.  Ideal for a multitasking day.

The recipe too is somewhat of a surprise.  It is a Paula Deen recipe and has no butter!  And the combination of bananas and pineapple might make you think twice.  It works though.  I don’t know what it is but the taste is amazing and very more-ish.

Hummingbird Cake

Printable RecipeCake:3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable or canola oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8 ounce) can crushed pineapple, with juice
1 tsp pure vanilla extract
1 tsp ground cinnamon
4 large eggs, beatenPreheat oven to 325 degrees F.  Grease and flour 3 8-inch baking pans (I used the disposable aluminum ones that come as a 3-pack for a dollar).

Combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs in a large bowl and stir well under you get a smooth batter.

Divide batter equally between the 3 pans and bake for about 30 mins until golden brown and the tops spring back when pressed lightly.

Cool for 10 mins in pan and then transfer to a cooling rack to cool to room temperature.

Put one cake on a plate or cardboard cake bard. Spread some cream cheese frosting and put the second cake on top.  Repeat frosting and then out the third cake.  Frost the whole cake.

Frosting:

1 8 ounce package cream cjeese, softened
1/2 cup (1 stick) unsalted butter. softened
5 cups powdered (confectioners’) sugar
1 tsp vanilla extract
1-2 tbsp milk

Cream butter and cream cheese with a stand or hand held mixer until light and fluffy.  Mix in the vanilla.  Add the powdered sugar, one cup at a time until fluffy.

Pineapple Flowers:

1 fresh pineapple

Peel the pineapple and remove all the eyes (This  link has a great tutorial).  Make extremely thin slices; the thinner, the better.

Preheat oven to 225 degrees F.  Line a baking sheet with parchment paper and arrange the slices.  Bake for about 45 minutes.  Turn the slices over and bake for another 45 minutes.  Depending on the humidity, you might have to bake it longer.

Once they have dried, remove and transfer into cups of a muffin pan.  Keep overnight to dry completely and get the rounded shape.