Since 1978 when she first appeared in Southern Living magazine courtesy of Mrs. L.H. Wiggins of North Carolina, HUMMINGBIRD CAKE has enjoyed her title of HER MAJESTY, THE QUEEN OF SOUTHERN CAKES.
I ain’t from the South, nor have the Southern twang n lingo. But I finally get a taste of the Queen when she was the featured dessert offering at the Silver Dollar City (Branson, Missouri) media brunch party. From just one bite, I instantly loved her. She was oh-so-moist, full of chopped pecans, crushed pineapple, and mashed bananas, and then filled and frosted with a delicious cream cheese icing. So everyone was very pleased and really wanted to get to know her more.
The Silver Dollar City staff included a recipe of the Hummingbird Cake in the press packet. A quick look at the recipe revealed that the oil rather than the usual butter in the recipe makes the cake moist and tender and mixing could even be done by hand. And 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 is easy and really yummmy, and is always the perfect ending to our Thanksgiving dinner. When I make this cake again next month, I’ll make sure I have my cam ready to capture her overall beauty and “regal poise”. Just a reminder, please please don’t ask me for the calories, I’ll put you on “ignore” (LOL).
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.
Got no applesauce? just substitute with equal amount of oil…moist…yummm….will you make this for your thanksgiving centerpiece? (P.S. One mom call this birdseed cake, just so you know. Even cakes have nicknames or aliases, mmm.)
Isn’t she lovely!
unforgettable harvest skillet and succotash (there was my favorite Okra in it, so OMG!)…,
to die for ribs, omg…..