Hummingbird Cake Recipe

Introduction to Hummingbird Cake

Origin and Popularity

The Hummingbird Cake, a dessert that has charmed its way into the hearts of many, finds its roots deeply embedded in the Southern United States. However, its origins can be traced back even further, to Jamaica in the late 1960s where it was initially known as the “Doctor Bird Cake,” a nod to a local variety of hummingbird. The cake was introduced to the US through a press kit from the Jamaican Tourist Board, which aimed to entice American consumers with local recipes. Its popularity soared after the recipe was published in Southern Living magazine in 1978, submitted by a Mrs. L.H. Wiggins of Greensboro, North Carolina. Since then, the Hummingbird Cake has become a beloved staple in Southern cuisine, celebrated for its moist texture and rich flavor profile.

Key Ingredients and Flavor Profile

The Hummingbird Cake is distinguished by its unique combination of ingredients that create a moist, flavorful, and dense cake. The key components include ripe bananas, crushed pineapple, and chopped pecans, which contribute to its characteristic moistness and rich texture. These ingredients, along with spices such as cinnamon and sometimes allspice, create a flavor profile that is both sweet and slightly spicy, reminiscent of banana bread and carrot cake. The cake is typically layered and slathered with a creamy and tangy cream cheese frosting, adding a smooth contrast to the cake’s texture and flavors.

Why It’s Called “Hummingbird Cake”

The enchanting name “Hummingbird Cake” is believed to be derived from the cake’s sweetness, which is said to be so appealing that it attracts hummingbirds, known for their love of sugary nectar. Another theory suggests that the name reflects the cake’s Jamaican origins, where the hummingbird is a national symbol and is affectionately called the “doctor bird.” The name encapsulates the cake’s delightful sweetness and its ability to bring joy and satisfaction to those who partake in its flavors, much like the pleasure hummingbirds find in nectar.

Detailed Recipe and Instructions

Ingredients List

Dry Ingredients
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2 cups (250g) chopped pecans (reserve some for garnish)
Wet Ingredients
  • 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
  • one 8 ounce can crushed pineapple (do not drain)
  • 3 large eggs, at room temperature
  • 1 cup (240ml) vegetable oil
  • 3/4 cup (150g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons pure vanilla extract
Cream Cheese Frosting
  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • A pinch of salt, to taste

Step-by-Step Baking Instructions

Preparing the Batter
  1. Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt in a large bowl.
  3. In a medium bowl, combine the mashed bananas, crushed pineapple (with its juice), eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the chopped pecans, reserving some for garnish.
Baking the Cake Layers
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  3. Cool the cakes completely in the pans set on a wire rack. Once cooled, remove from pans and level the tops off so they are flat.
Making the Frosting
  1. Beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
  2. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy.
Assembling the Cake
  1. Layer the cakes with cream cheese frosting between each layer.
  2. Spread the remaining frosting all over the top and sides of the cake.
  3. Decorate with the reserved toasted pecans. Refrigerate the cake for at least 15-20 minutes before slicing to help it hold its shape.

Tips for Perfect Hummingbird Cake

Selecting the Right Ingredients
  • Use ripe bananas for the best flavor; the more brown spots, the better.
  • Drain excess liquid from thawed frozen bananas or freshly crushed pineapple to prevent the batter from becoming too wet.
Baking Tips for Moist Cake
  • Do not overmix the batter; mix just until the dry ingredients are moistened.
  • Rotate the cake pans halfway through baking for even cooking.
  • Cool the cakes completely before frosting to prevent the frosting from melting.
Frosting and Decoration Tips
  • Ensure the cream cheese and butter are at room temperature for a smooth frosting.
  • Toast the pecans before adding them to the batter and as garnish for enhanced flavor.
  • For a professional look, use a cake turntable when frosting and assembling the cake.

By following these detailed instructions and tips, you’ll create a Hummingbird Cake that’s not only a feast for the eyes but a delight to the taste buds, perfect for any occasion or simply as a treat to enjoy with family and friends.

Variations and Serving Suggestions

Variations

Gluten-Free and Vegan Options

For a gluten-free version of the Hummingbird Cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to mimic the texture and structure of traditional flour. For a vegan adaptation, replace the eggs with flax eggs (1 flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes) and use vegan cream cheese and butter for the frosting. Ensure the sugar is vegan (not processed with bone char) and use plant-based milk if needed to adjust frosting consistency.

Cupcake and Bundt Cake Versions

To make Hummingbird Cupcakes, divide the batter among lined muffin tins, filling each about 2/3 full. Bake at 350°F (177°C) for 20-22 minutes or until a toothpick comes out clean. This recipe should yield approximately 24 cupcakes. For a Bundt cake, pour the batter into a greased and floured Bundt pan and bake for 55-65 minutes or until a skewer inserted comes out clean. Adjust the amount of frosting accordingly, or opt for a simple glaze if preferred.

Ingredient Substitutions
  • Nuts: If pecans are unavailable or if you’re catering to allergies, walnuts can be a suitable substitute, or you can omit nuts entirely. Consider adding sweetened shredded coconut for texture.
  • Fruits: While bananas and pineapple are central to the cake’s flavor, experimenting with adding mango or peach purée can offer a delightful twist.
  • Spices: Experiment with adding a pinch of ground ginger or nutmeg to the batter for an extra layer of warmth and spice.

Serving Suggestions

Presentation Ideas

Serve the Hummingbird Cake on a decorative cake stand to elevate its appearance. Garnish with additional toasted pecans, dried pineapple flowers, or edible flowers for a touch of elegance. A dusting of powdered sugar over the frosting can also add a simple yet sophisticated finish.

Pairing with Beverages

The rich flavors of Hummingbird Cake pair beautifully with coffee or a light, fruity tea such as peach or mango, which can complement the cake’s fruity notes. For a more indulgent pairing, a dessert wine or a spiced rum can enhance the cake’s warm spices.

Storing and Making Ahead

Hummingbird Cake tastes even better the next day as the flavors meld together. Store the cake, tightly covered, in the refrigerator for up to 5 days. For making ahead, both the cake layers and the cream cheese frosting can be prepared and stored separately. Freeze the cake layers for up to 2 months and refrigerate the frosting for up to a week; bring both to room temperature before assembling. This approach not only saves time but also enhances the cake’s moisture and flavor profile, making it a perfect make-ahead dessert for special occasions.

FAQs

What makes Hummingbird Cake unique?

Hummingbird Cake stands out due to its unique combination of flavors and ingredients. The use of ripe bananas, crushed pineapple, and pecans creates a moist, dense texture and a rich, complex flavor profile that’s further enhanced by cinnamon and allspice. Unlike other cakes, it doesn’t rely on butter for its fat content, instead using oil, which contributes to its exceptionally moist crumb. The cake is traditionally finished with a tangy cream cheese frosting, adding a creamy contrast to the spiced, fruity flavors of the cake.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used in place of canned. To replicate the consistency and moisture content of canned crushed pineapple, finely chop the fresh pineapple and use a food processor or blender to lightly pulse it into smaller pieces. Be sure to include the juice that’s produced during this process to maintain the cake’s moistness.

How can I make the cake if I don’t have three cake pans?

If you don’t have three cake pans, you can bake the cake in batches. Pour a third of the batter into the pan you have, bake it, and then cool the cake layer on a wire rack. While the first layer is baking and cooling, keep the remaining batter covered at room temperature. Clean the pan, re-grease it, and line with parchment paper between each baking session. Alternatively, consider making a sheet cake or a Bundt cake, adjusting the baking time accordingly.

Can Hummingbird Cake be frozen?

Yes, Hummingbird Cake can be frozen, either frosted or unfrosted. Wrap the cake layers or the entire cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. If frozen frosted, let the cake sit at room temperature for a few hours to soften the frosting before serving.

Why is it important to use ripe bananas?

Ripe bananas are crucial in Hummingbird Cake for their moisture and natural sweetness. As bananas ripen, the starches convert to sugars, enhancing the cake’s flavor and contributing to a tender, moist texture. The riper the banana, the more pronounced its flavor will be in the cake, perfectly complementing the other ingredients.

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