Hummingbird Cake-The Essence of Sweet

I grew up eating hummingbird cake and wondered where it came from and how it got its name. A little research tells me the first known published recipe appeared in a 1978 Southern Living magazine and was submitted by a reader from North Carolina. More research tells me that hummingbirds reject the nectar from any flower that does not have at least a 25 % sugar content. Its no wonder then how this sweet delicacy got its name.

When I took this to a recent potluck gathering, nearly everyone there remembered their mother or grandmother making it. Most, however, had forgotten it and were glad to be reminded. Southern Living claims this is their most often requested recipe. Taste this once and you’ll understand both the name and the popularity.

Hummingbird Cake

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup chopped pecans

3 eggs, beaten

1 1/2 teaspoons vanilla

1 1/2 cups vegetable oil

1 (8 oz.) can crushed pineapple, drained

2 cups chopped bananas

Combine dry ingredients. Add eggs and oil. Stir until moist. Stir in vanilla, pineapple, bananas, and nuts. Divide evenly into 3 greased and floured cake pans or a prepared 9X13. Bake in a preheated 350 degree oven for 30 minutes. Remove from pans and cool.

Frosting

1 (8 oz.) cream cheese, softened

1/2 cup butter or margarine, softened ***

1 pound powdered sugar

1 1/2 tsp. vanilla

1 cup chopped pecans

Combine cream cheese and butter. Cream until smooth. Blend in powdered sugar. Add vanilla and nuts.

***The original recipe included “butter or oleo”. My much younger sister in law called to ask me what oleo was :). Fortunately, she could not see my jaw drop :)

It’s been a busy busy week here! I am glad to be joining our gracious hostess Michael Lee West for Foodie Friday. Click on her button on the sidebar to be inspired by beautiful pictures and recipes! Thanks for stopping by !~~Susan