Hummingbird Cake

Hummingbird Cake is not as a "time-honored Southern recipe" as others. However, it has picked up popularity over the years, and is the most requested recipe in Southern Living magazine history. I share information about it here because of la chuparrosa.

According to "food historians," it was in 1978 that Mrs. L. H. Wiggins of Greensboro, NC submitted, the recipe for "Hummingbird Cake" to an article, "Making the most of bananas," Southern Living magazine, February issue (p. 206). The recipe can also be found in the Ultimate Southern Living Cookbook, Southern Living, January 1999.

"Hummingbird Cake" contains banana, pineapple, cinnamon, and walnuts with a cream cheese icing. This delectable cake was so sweet, it was believed that it could entice a hummingbird, also known as the chuparrosa (Rose-Sucker) in Spanish. [Hummingbirds are widespread throughout the Carolinas. Some birdwatchers fill up sugar water feeders for these Flying Jewels (Joyas Voladores) all year.]

Hummingbird Cake

3 cups flour
2 cups sugar
1/2 teaspoon salt (optional)
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
3 cake pans (9-inch)
Butter and Flour for cake pans

Pre-heat oven to 350 degrees Fahrenheit. Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Carefully hand mix all the liquids. Do not over mix. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Butter and flour the 3 cake pans. [Note: Don't use a non-stick cooking spray.] Spoon batter into the 9-inch cake pans. Bake at 350 degrees, for 25 to 30 minutes, or until you can put a toothpick in the center and it comes out clean. When the cake is cooled slightly, remove from pans. Thus, allow to cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream cheese icing

2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.

Sources:

myrecipes.com, Hummingbird Cake, http://www.myrecipes.com/recipe/hummingbird-cake-10000000387218/ , accessed 8/31/11.

Carolina Bird Club, Go ahead and leave your hummingbird feeder up!, http://www.carolinabirdclub.org/hummingbirds/winterhummingbirds.html, accessed 8/31/11.

Asking the Spirit of Love, Chuparrosa
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