Hummingbird Cake

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14 Servings
89% would make this recipe for Hummingbird Cake again.

A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings...it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds!

2 : 15

0 : 45

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Hummingbird Cake Ingredients

3 cup All purpose flour	3 large Egg well beaten
2 cup Sugar	3 medium Bananas chopped
1 teaspoon Cinnamon ground	1 cup Walnuts or pecans, finely chopped
1 teaspoon Baking soda	1/2 teaspoon Vanilla
1/2 teaspoon Salt	GLAZE
1 can (8 oz) Pineapple crushed, with juice	1 tablespoon Butter or margarine, melted
1 cup Oil	1 cup Powdered sugar sifted

Instructions for Hummingbird Cake

Preheat oven to 325F / 160C / Gas Mark3.

Generously grease a 10" tube or a fluted tube pan.

To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

Main Ingredient: GrainsCuisine: American

Ingredient Insight - look inside this recipe

Summer Spring Picnics Fourth of July Easter Bake Desserts Brunch American Grains Easter

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Dinner at a glance

by AnnK0107

Easter

by msenzig

opalfire8

I was really pleased with the TEXTURE of this cake, and the icing with rum added is just delicious. However, I agree with other reviews that the bananas really take over the flavor of this cake and you can't taste the pineapple at all. And I have banana bread recipes that are much more flavorful than this one (even if some of the moist texture is sacrificed). Anyway, I would still make this one again!
rating

YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 1 hr 45 min
posted Mar 18, 2008 by opalfire8

sunnyd36

I made this the other day and it was OK. It tasted to me like regular old banana bread except a lil moister than usual. Frankly I was disappointed in it. It may have been because all the raves about it put my expectations way high. Or, it could be that I don't really care for bananas anyway. My husband likes bananas a LOT. But he isn't into desserts all that much. He thought it was just OK also. I probably won't make again
rating

NO, I would never make this recipe again.
Active Time:; Start-to-Finish:
posted Sep 21, 2007 by sunnyd36

CayceQuilter

It is not done baking yet, but the batter is absolutely deeelicious! I know this will be the best cake I've ever made. I can't wait for my quilt group friends to taste it. NOTE: When it says, "mix in a large mixing bowl," they mean a REALLY large mixing bowl.
rating

YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 2 hr 15 min
posted Apr 07, 2007 by CayceQuilter

sgrishka

I made two versions of this cake for a Church function. For the first, I followed Sherri's recipe exactly as posted. It was easy to make and came out very moist with a great taste and texture. For the second, instead of using a bunt or tube pan, I made a 3-layer 9-inch round cake. Also, instead of using the glaze, I frosted the cake with a Cream Cheese Frosting made with: 1 (8 oz.) package cream cheese. 1/2 cup softened butter, 1 (16 oz.) package powdered sugar, 1 teaspoon vanilla, 1/2 cup chopped pecans, and 1/2 cup coconut (the coconut in the frosting really worked well). Both cakes were devoured....with not even a crumb left!
rating

YES, I would make this recipe again.
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posted Feb 18, 2007 by sgrishka

cleverkt

[I made edits to this recipe.]
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posted Oct 30, 2006 by cleverkt

crittermom17

I can only reiterate what everyone else has said abought this fantastic cake. It is definitely a winner. Freezes well. I made it ahead for Christmas. The flavor develops if you will take out of refrigerator a few hours before serving. Thanks for sharing this recipe.
rating

YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Jan 04, 2006 by crittermom17

pam_perfect1

YES, I would make this recipe again.
Active Time: 25 min; Start-to-Finish: 2 hr 30 min
posted Sep 25, 2005 by pam_perfect1

Angela47

I am a newcomer to BigOven and this is the first recipe I have tried. The cake got raves at a family gathering and it was easy to prepare. Next time I will try adding a little rum to the batter...yum.
rating

YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Sep 11, 2005 by Angela47

princessfiona

I made this for my granddaughter's graduation from Kindergarten. She loved it! I had to omit the nuts but it was wonderful anyway. Well Done!
rating

YES, I would make this recipe again.
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posted Jun 16, 2005 by princessfiona

Sherri

[I posted this recipe.]
rating

YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Jun 03, 2005 by Sherri

posted by Sherri
Give medal to Sherri

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