When it comes to cake, I consider myself somewhat of a connoisseur. I’m not lauding my cake making ability, necessarily…just my cake-eating ability. Chocolate, spice, vanilla, carrot…buttercream, meringue, cream cheese frosting. I’m not picky, I’ll taste any of it. But there are a few favourites that I come back to again and again, that get hauled out for every birthday, anniversary or potluck dinner.
And I’m proud to add one more to the line up.
Have you ever heard of Hummingbird cake? If you’re from the southern US, you’re probably staring at your screen incredulously. I’m aware that, for some, a Hummingbird cake is as much a part of a celebration as candles and balloons. But in the Great White North, the idea of combining spices, pineapple, banana and pecans into ONE dessert? Unheard of outside of a banana split. But man alive, did I find a new chocolate-free favourite. I whipped this baby up for another of J’s birthday celebrations (see this bread pudding recipe for another of his birthday desserts).
Give it a try. You might just find a new favourite in the Hummingbird cake.Hummingbird Cake
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups white sugar
1 tsp cinnamon
1 cup vegetable oil
2 tsp vanilla
1 cup crushed pineapple (with juice)
1 1/2 cup chopped pecans
2 cups chopped bananas (about 3 bananas)
Cream Cheese Frosting
Combine dry ingredients in a large bowl. Add eggs and oil, and stir until combined (don’t whip or beat). Stir in vanilla, pineapple, 1/2 cup pecans and bananas. Pour batter into three greased 9-inch cake tins (or two cake tins and 6 muffin cups). Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean.
When cake is fully cooled, assemble and frost with Cream Cheese Frosting. Use the remaining 1/2 cup of chopped pecans to decorate the outside of the cake. Store in the fridge if you aren’t serving right away.