Hummingbird Cake

Image from Google



I've been eating this cake since I was a little girl.

Except I didn't call it "Hummingbird cake." 

My papa called it "Dr. Bird Cake."

His wife made it all the time and I really liked it.

One time, when I went to stay with them for a week, Hap made this cake.

There was one piece left and my papa said he would share it with me after dinner.

Except he didn't share it with me.

He hid it in the cabinet.

But I didn't know that he hid it.

I thought he ate it.

And I cried.

And cried.

And cried.

I wanted to go home.

Right then!
I had had enough.

Done.

I called my mom and dad.

I begged them to come get me.

They didn't come to get me.

But when my papa pulled the plate with the slice of cake out of the cabinet,

I was happy again.

Almost that quick.

When I got older, I found a recipe that sounded so yummy.

I made it for the Mr. and instantly we loved it.

Little did I know that Hummingbird cake and Dr. Bird cake were the same thing!

I now make it as our Easter dessert.

Every year; it's a tradition.

And I surely don't hide the last piece!

Hummingbird Cake

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups chopped ripe bananas

1- 8oz can of undrained crushed pineapple

1 1/2 cup vegetable oil

3 large eggs , beaten

1 1/2 teaspoons vanilla extract

1 cup (4 ounces) finely chopped pecans

Frosting

8 ounces cream cheese , room temperature
1/2 cup (1 stick) butter , room temperature
1 pound confectioners' sugar (about 4 1/2 cups sifted)
1 teaspoon vanilla extract

Preheat oven to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess.

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl.

In another bowl, stir the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks.  Turn right side up and cool completely.

To make the icing:

Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator.

***I like to make this cake as a 3 layer cake and I only frost between the layers and the top of the last layer; leaving the sides bare.  If you like this look, this makes enough to do such.  If you prefer more icing, the recipe easily doubles!