Holy Hummingbird

Back in the day when I was a young girl and The Babs was the Queen of Moms, (now she is the Queen of Grandmoms), Babs used to throw parties. You know, parties for her girlfriends. Where they would fawn over Tupperware samples, gossip, and eat wonderful food. It wasn't so much about the Home Interior or Tupperware, as it was about the gathering of friends. After the lovely presenter had talked about her product, the ladies would start placing their orders. And, then The Babs would unveil the snacks for the evening. Lots of finger foods, dips, and crunchy things would be served. But, she usually made at least one sweet item for everyone. A Hummingbird Cake was one of her specialities.

Today I made a Hummingbird Cake for the very first time and it turned out so great that I wanted to share the recipe.





I didn't really think I would be posting about this recipe, so I don't have the obligatory ingredient photo. But, I do have a photo of the first slice.






This recipe comes from, The Magnolia Bakery Cookbook. The ladies who founded the Magnolia Bakery in New York City are credited with starting the cupcake craze in the mid '90s. You can read more about them here, if you would like.





Here is the recipe from the cookbook. Go ahead and make it. You won't be disappointed.


3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 cups mashed, very ripe, bananas
1 eight ounce can crushed pineapple, in unsweetened juice, drained (about 1 cup)
1/2 cup chopped pecans

Preheat oven to 325 degrees.
Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper. To make the cake: In a large bowl, sift together the flour, the cinnamon, the baking soda, and the salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat the oil with the sugar until smooth, about 3 minutes. Add the eggs one at a time and beat until light, about 1 or 2 minutes. Add the vanilla extract. Add the bananas and the pineapple. Add the dry ingredients in thirds, beating after each addition until smooth. Stir in the pecans. Divide the batter between the prepared pans and bake for 40-50 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.


Ice with Cream Cheese icing:

2 eight-ounce packages cream cheese at room temperature
1 stick of butter, at room temperature
1 1/2 teaspoons of vanilla extract
5 cups sifted, confectioners sugar

In mixing bowl beat the cream cheese and butter until smooth, on medium speed, about 3 minutes. Add the vanilla and gradually add the sugar. Beat until well incorporated.

Enjoy!