Hummingbird Cake

WORDS BY ROXANN RANKIN WICKER

According to the southern etiquette Bible, aka Southern Living Magazine, the Hummingbird Cake is the epitome of the “Southern Cake.” It was submitted by Mrs. L.H. Wiggins of Greensboro, N.C., in 1978. Who knew this simple, yet revered cake would become a staple at birthdays, bridal showers or, the newest craze, ‘Sip & See?’ This is the new-age post-baby shower for a mother and her baby that involves the occasional alcoholic and non-alcoholic beverage while we all “ooh and ahh” over the baby while the mama can enjoy some adult stimulation from her favorite gals and maybe a little sip of something to ‘raise her spirits.’

My heart beats like a pair of wings for this cake each time it is offered. Likely because it is loaded with vegetable oil making it super moist to one’s liking, the texture of the cake batter is more like a soft, buttery bread instead of a generic cake mix. But the star of the show is the juice from the entire can of crushed pineapple combined with the cream cheese icing. As we say here in the south, “My Lord have mercy, just slap me now.” Meaning, it is the best thing on this side of the Mason-Dixon.

This beloved cake recipe is rather simple. The key to the best Hummingbird Cake is using ripe bananas. The three-layer cake takes on a tropical flavor when baked. The cinnamon, pineapple, chopped bananas and toasted pecans send your senses to a warm, nutty flavor. Mrs. Wiggins paired it with homemade cream cheese icing and, boy, are we grateful for that combination. Once you enjoy the flavor combinations, you can create your own theory of how the name came about, whether it is sweet as nectar or creates a hum in your palate.

Recipe courtesy of Stephanie Paoletti, co-owner, Food, Booze & Hiccups

HUMMINGBIRD CAKE WITH CREAM CHEESE ICING ( Yields two 8-inch cakes)

Ingredients:

3 whole Eggs

¼ cup Canola oil

2 teaspoons Vanilla extract

8 ounces Pineapple with pineapple juice, canned, diced

2 cups Bananas, very ripe, mashed

3 cups All-purpose flour

2 cups Granulated sugar

1 teaspoon Baking soda

½ teaspoon Kosher salt

1 teaspoon Cinnamon, ground

2 cups Pecans, toasted and chopped

Method:

1. Mix together eggs, oil, vanilla and pineapple juice in a bowl with a hand mixer, or in a mixer with a whip attachment.

2. Add mashed bananas.

3. In a separate bowl, combine flour, sugar, baking soda, salt and cinnamon and whisk together.

4. Slowly add dry ingredients to the mixer or with your hand mixer until combined.

5. Add pecans.

6. Split batter halfway between two greased and parchment lined 8-inch baking pans.

7. Bake at 350°F for approximately 20-25 minutes until a toothpick comes out clean from the center of the cake.

8. Let cool completely before icing.

9.To ice cake, spread a thin layer of cream cheese icing between the two cakes, then use the remaining icing to spread across the top of the cake and along the sides. Feel free to coat sides of cake with more toasted pecans!

CREAM CHEESE ICING

Yields approximately 1 ½ quarts

Ingredients:

8 ounces Butter, unsalted, at room temperature

1 ½ pounds Cream cheese, at room temperature

8 ounces Confectioners’ sugar

Method:

1. Combine butter and cream cheese in a bowl with a hand mixer or in a mixer with the paddle on low until creamed and no lumps remain.

2. Slowly add confectioners’ sugar, scraping down the sides of the bowl as needed, until combined and fluffy.

3. Use within two days at room temperature or refrigerate for up to two weeks. When refrigerating, bring to room temperature to soften for ease of applying to cake.