Ever wonder why this cake is called hummingbird cake?
I did a little research and found that this recipe first appeared in Southern Living magazine in 1976 by a Mrs. Wiggins. But the cake also has Jamican roots. Dr. Bird (hummingbird) is the national bird of Jamica and supposedly a passenger on the Jamican Airlines received this Hummingbird Cake (Doctor Cake) recipe back in the 60’s. Maybe that was back when airlines served real food and not those little mini turkey/ham sandwiches that we get now when we fly (if you even get that). Or, maybe it gets it’s name from the Hummingbird and the fact that they are drawn to intenstly sweet food sources, and once their appetites are sated they quickly move on. Wherever this recipe came from it is a keeper and will quickly disappear (just like the hummingbird) when you serve it at your next party.
I was so hoping to snap a picture of a hummingbird in our back yard (we see them all the time) with my new zoom lens. Haven’t seen one in a few days though but I plan on posting one soon.
Recently, I made these little cupcakes for a Jimmy Buffet pre concert party I catered. I thought they fit perfect with the tropical theme. They also freeze beautifully. I topped these with my dried pineapple flowers.
Pretty simple ingredients –nuts, bananas, pineapple and usual cake ingredients.
I actually stirred the cake by hand, saved dirtying up my mixer.
Batter is just studded with pineapple, banans and nuts.
Panned up and ready for baking.
3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. oil
1 1/2 tsp. vanilla extract
8 oz. can crushed pineapple, undrained
2 c. chopped pecans
2 c. chopped bananas
Combine all the dry ingredients. Add the eggs, oil and stir until moistened. Stir in the vanilla, pineapple,1 cup chopped pecans and bananas. Spoon into cupcake pans that have been lined with papers.** Bake at 350 for about 15-20 minutes or toothpick inserted in center comes out clean. Cool on rack then frost with cream cheese frosting then sprinkle with the remaining one cup chopped pecans.
**This same recipe can be put into 3 greased and floured 9″ cake pans for making cake instead of cupcakes.
Cream Cheese Frosting:
2 -8 oz. pkg. cream cheese, softened
2 sticks butter
2 c. powdered sugar
2 tsp. vanilla
Combine the cream cheese and butter in mixing bowl and beat with electric mixer until smooth and creamy. Slowly add the powdered sugar and mix until smooth with no lumps. Frost cupcakes or cake.