Let's talk about this Queen of Southern Cakes...Hummingbird
Cake.
This was the featured dessert offering at the Silver Dollar City
(Branson, Missouri) media brunch party. A little bit of
history...this recipe first appeared in Southern Living magazine in
February, 1978 and was submitted by Mrs. L. H. Wiggins of North
Carolina.
The original recipe was a two- layered cake full of chopped pecans,
crushed pineapple, and mashed bananas and filled and frosted with a
delicious cream cheese icing. The oil rather than the usual butter
in the recipe makes the cake moist and tender and mixing was even
done by hand. And again the question...why is it called Hummingbird
Cake? Many versions were published but because hummingbirds (really
cute birds I have to say) love to feed on the flower nectars, the
cake is really made to be that sugary rich...really rich...as in
not-weight-watcher-friendly rich. I love this cake, it reminds me
of my Carrot Cake Extraordinaire. Make this cake for your
next Thanksgiving dinner. Easy, yummy, and please please don't
ask me for the calories, I'll put you on
"ignore".
HUMMINGBIRD CAKE (My Version)
You may bake in 2 (9-inch) or 3 (8-inch) round pans.
Cake:
3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/4 teaspoon salt
1/4 teaspoon ground cinnamon 3 eggs, beaten 1 cup applesauce 1/2 cup vegetable oil
1 cup mashed fully-ripe bananas 1 cup canned crushed pineapple, undrained
1 teaspoon vanilla extract 2/3 cup coarsely chopped walnuts
Cream cheese frosting:
1 (8-oz) package cream cheese, softened 1 stick butter, softened
about 4 cups powdered sugar, sifted 1 teaspoon vanilla extract
1 teaspoon banana flavoring (optional)
Garnish with 1/2 cup coarsely chopped walnuts
Pan preparation: Grease, line (with wax/parchment paper) and flour cake pans
Ovening: Preheat oven to 350 F
Mix all cake ingredients using electric mixer or spoon until just moistened and combined.
Pour batter into prepared pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
Prepare cream cheese frosting. Cream butter and cream cheese. Gradually add powdered sugar, beat until frosting is smooth, light and fluffy. Stir in flavorings. Frost cake with icing and sprinkle 1/2 cup chopped walnuts on top and sides of cake after frosting.
