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Fay Stout | all galleries >> Galleries >> My Recipe Box > Hummingbird Cake
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Hummingbird Cake

Yesterday my oldest daughter celebrated her 46th birthday! Happy Birthday Molly!

I knew I wanted to make her a cake and had recently been thinking about a Hummingbird Cake
after my friend Onda from back east mentioned that she visited with Mildred, a friend who we worked with years ago in ICU.
Mildred was the unit clerk for many years at the hospital, then she retired and then she returned to work in the pharmacy and worked until she was 89!
She just celebrated her 90th birthday!
I would love to see her again!

Mildred loved to bake and she was always bringing in goodies for the staff and sharing her recipes.
So I dug into my "cake" folder of recipes and there it was... her mimeographed copy of her Hummingbird Cake.
The recipe was a bit tattered and had some splatters on it, but it was still perfectly ledgible.

Being the end of the summer I knew I had plenty of hummingbirds stashed away so I pulled them out of the freezer.
OK!!! JUST KIDDING!
I have no idea how this cake got it's name but I do know it is easy to make and doesn't even require a mixer!
NO HUMMINGBIRDS WERE HARMED MAKING THIS CAKE!

So... Happy Birthday to Molly and Mildred!

3 c. FLOUR
2 c. SUGAR
1 tsp. SALT
1 tsp. BAKING SODA
1 tsp. CINNAMON
3 large EGGS, beaten
1 1/2 c. SALAD OIL
1 can CRUSHED PINEAPPLE, undrained (8oz can)
2 c. chopped WALNUTS (1 c. for the cake, and 1 c. on top of the icing)
2 c. chopped BANANAS
1 1/2 tsp. VANILLA

Combine dry ingredients in a large bowl.
Add beaten eggs and oil, stirring until ingredients are moistened. Do not beat.
Stir in pineapple, nuts, bananas, and vanilla.

Spoon batter into 3, 9-inch greased cake pans or 2, 10-inch pans.
Bake at 350F for 25-30 minutes.

Cool for 10 minutes in the pans and then turn out onto a rack to cool completely before frosting.

CREAM CHEESE ICING

1 (8oz. pkg) CREAM CHEESE
1/2 c. soft BUTTER
1 lb. CONFECTIONER'S SUGAR
1 tsp. VANILLA

Combine cream cheese and butter and mix well.
Add sugar and vanilla.
Frost cooled cake layers.
Top with remaining nuts.

Canon EOS 5D Mark II
1/100s f/5.6 at 100.0mm iso400 hide exif
Full EXIF Info
Date/Time23-Nov-2013 15:32:55
MakeCanon
ModelCanon EOS 5D Mark II
Flash UsedNo
Focal Length100 mm
Exposure Time1/100 sec
Aperturef/5.6
ISO Equivalent400
Exposure Bias
White Balance
Metering Mode
JPEG Quality
Exposure Program
Focus Distance0.860 m

other sizes: small medium large auto
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Chris02-Dec-2013 21:12
PS happy birthday to your daughter and to Mildred!
Chris02-Dec-2013 21:11
Oh my....that might be too much even for me!
Martin Lamoon25-Nov-2013 12:01
Now thats tempting. Great picture.
v
Brenda24-Nov-2013 22:02
Looks delish. Have you ever made it without the nuts? I'm excited as this can easily be made dairy-free!
larose forest photos24-Nov-2013 03:36
Great story and a fabulous recipe (another one to save). Love your delicious shot. V
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