Hummingbird Cake

No one seems to know exactly why this moist delicious cake is called Hummingbird Cake.   But, there are many theories as to how it got the name.When Savannah, my 5 year old granddaughter, had her birthday this month, this is the cake she requested and my daughter Amanda made to celebrate at her birthday dinner.
                                                            Her little sister, Evangeline, was all smiles eating her cake too 🙂

Hummingbird Cake is one of those iconic foods that is known to Southerners everywhere.  The Hummingbird Cake first appeared on the scene to the masses when Mrs. L.H. Wiggins of Greensboro North Carolina, submitted it to Southern Living Magazine in February of 1978.  Hummingbird Cake has gone on to become the most requested recipe from Southern Living Magazine, until recently when it was finally surpassed by requests for another southern favorite, Coconut Cake (a recipe for that will be coming soon).

Though she supplied us with a very yummy and delicious cake, Mrs. Wiggins neglected to give us the explanation of the cake’s whimsical name. Here are a few of the speculations on how this cake filled with bananas, pineapple and pecans came to be called Hummingbird Cake:

• This cake is so yummy that it makes you HUM with delight, or happiness when you anticipate having a slice
• Hummingbirds drink nectar from flowers and this cake is just a sweet as a flower’s nectar
• When the cake is served, people hover around it the way hummingbirds hover around nectar bearing flowers
• Although a cake made for people, it is a cake sweet enough to attract even hummingbirds

No matter what you call it, it is a delicious cake that will no doubt be a favorite in your recipe repertoire for years to come.  And a slice of this delightful dessert can’t hurt in giving you that feeling that you are indeed having a life of abundance 🙂

Hummingbird Cake
(from Southern Living Magazine February 1978)

3 cups all-pupose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans, divided
2 cups chopped bananas
Cream cheese frosting (recipe follows)

Combine dry ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees.  For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.

Garnish with pecan halves if desired

Serves 10 to 12 people