I don't know how a "Hummingbird Cake" got it's name. It is a southern recipe many cooks make in three layers with a wonderful cream cheese frosting. My mom baked it in a Bundt pan with a cream cheese frosting. I could not find her recipe so I found a couple of Bundt cake versions online and combined them to make this recipe. I baked this cake on Christmas Eve.
Hummingbird Cake Recipe
2 cups all purpose flour
2 cups sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
3 large eggs, beaten
1 1/4 cups salad oil
1 1/2 tsp. vanilla
1 can (8 oz.) crushed pineapple, with juice
2 cups chopped bananas
1 cup finely chopped pecans
Sift together dry ingredients into a large bowl. Add eggs and oil, stirring with dry ingredients until moistened. (Do not use an electric beater.) Stir in vanilla, finely chopped pecans, pineapple and vanilla. Spoon batter into a greased and floured Bundt pan. Bake in a pre-heated 350 degree oven for 1 hour to 1 hour and 10 minutes until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake and remove from the pan. Cool completely.
In a small bowl combine 1 Tbsp. melted butter, with 1 cup sifted powdered sugar. Add enough pineapple juice to make glaze of drizzling consistency. Drizzle the glaze over the cooled cake. Can substitute rum for the pineapple juice.
Traditional Cream Cheese Frosting
8 oz. cream cheese, 1 box powdered sugar, 1 stick butter, 1 tsp vanilla
Mix all together and put on cooled cake.
We enjoyed this cake with many cups of Darjeeling tea.