Monday, April 16, 2012

The Mr.'s favorite: Hummingbird Cake


A long time ago my papa's wife, Hap, made this cake.

She called it "Dr. Bird Cake."

I have no idea why . . .but I do know I liked it, even as a little girl.

One summer, I was staying with them.  Hap was a great baker and she made this cake during the week I was there.

We were down to one piece of cake left.

We were going to save it for dessert after dinner and all share it.

That was the deal.

We shook on it.

Me and my pa-pa did.  We had a deal.

I went "to town" with Mee-Maw (that's what I called her that Summer.  I was all the time changing the name I called her.)

We came home and the cake was gone!

For a home-sick little girl, that's all it took!

I cried!

And cried!

And cried!

My pa-pa was mean!  He'd take advantage of any situation to get a good laugh!

Even a crying little girl.

Not just any little girl!

His first grandchild!

He let me go on and on . . .

and call my mom and dad . . .

before he pulled the plate out of the cabinet that held the last piece of cake!

I can still hear him laughing!

Years later, I found this recipe and made it for Easter Sunday lunch.

It quickly became the Mr.'s favorite cake for Easter!

I think the only time I make this cake is for Easter lunch!

The Mr. begs for me to make it!

I knew the cake to be called "Hummingbird Cake."

When I told my mom about this "new" cake -- she said, "Oh!  That's an old cake.  That's the cake Hap made and she always called it Dr. Bird cake!"

Whatever you call it, you're gonna love it . . . you might even cry when the last slice is gone!

Hummingbird Cake

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas

Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

For the frosting:  Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla

Spread Cream Cheese Frosting between layers and on top and sides of cake of cooled cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

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