Friday, May 9, 2014

Hummingbird Cake

Picture provided by Dena Rose missionary to Spain

Its getting to be Hummingbird season and one of my favorite things to do as a child was to watch the hummingbirds at my mother's feeder. My Mom had a window seat and I would sit there and enjoy the different colors and the delicateness of their tiny wings and beak.

Picture provided by Bro. Fred Spiller 

Later I came across a recipe called Hummingbird Cake and started making it in my teen years. Now the family really likes it if I make this cake for family get-togethers. It is moist, fruity and creamy delicious! It is made in layers but you wouldn't have to make it this way. You could make it in a large sheet cake or casserole. My mother usually lets me borrow her round cake pans for making it.

You may be wondering why is it called Hummingbird Cake? Obviously there aren't any hummingbirds sacrificed for the baking of this mouth watering delight, but it is sweet like the little bird is sweet and birds like sweet treats so maybe that is why. Or perhaps its just because that bird was the makers favorite bird. We may never know.

Every year though when we would make the cake we would joke about how many birds we would have to kill for this cake and make our poor young friends scared for just a little bit. Now I must carry on the tradition with my children and have some more fun making it this season, just for the memories and the super taste of course!

Hummingbird Cake:

  • 3 cups all-purpose, cake or whole wheat flour 
  • 1/2 c. stevia 
  • 1 cup of honey
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs- lightly beaten
  • 1 teaspoons vanilla extract
  • 1/2 cups oil
  • 1 (8 ounce can) crushed pineapple -do not drain
  • 2 very ripe bananas
  • 1/2 cup pecans or almonds/ walnuts chopped (we always used pecans chopped very finely)
Frosting: (icing)

  • 1/2 cup stevia
  • 1-8 oz. package of cream cheese
  • 6 tbls. (3/4 stick) of butter or margarine
  • 1 tsp. vanilla
  • 1 tbls. milk or more
  • 1/2 cup pecans

Preheat oven to 325

Mix dry ingredients and then mix wet in another bowl. Combine all together until moistened. Spray and flour your pans and pour into 3- 9 inch round pans or one 9 x 13 inch pan. Bake for 26 to 28 minutes turning half way through that time. Take your cake or cakes out of the oven and allow to cool in the pan for 10 minutes then remove and place on wire racks (if you have them) or on a plate to completely cool. Mix up your icing and spread it on the top of the first round then top with a second round and repeat the process. Top with your third layer and ice once more. Then use the remainder of your icing to ice the sides of your cake. You could garnish your cake with a ring of pecan halves or even a strawberry for some pizzazz. 

Let me know if you bake this cake. If you are the first and take good pictures I will post your cake picture on my blog! Just email it to me in the contact me tab at the top of this blog. Thanks!

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