With sweet tropical flavours, it’s not surprising the Hummingbird Cake originated in Jamaica – originally named the Dr Bird Cake, named for the Island’s national bird, the scissor-tail hummingbird.
The Hummingbird cake was exported to the USA, along with other national recipes, as part of a Jamaican Tourism promotion in 1968.
The sweet caked lathered in creamy frosting studded with pecans appeared in Southern Living in 1978. An instant hit, the Hummingbird Cake has been adapted and adopted as a Southern classic.
There are many versions of the cake, but sweet tropical undertones and a luscious cream cheese frosting are a constant trademark of Jamaica’s sweetest export. A lovely cake for summer picnics.
This old fashioned Hummingbird cake recipe is a very simple version but has all the original’s delicious flavours and luscious texture. Best of all, you can whip this up in under an hour.
Absolutely! While most hummingbird cake recipes have ripe bananas, and many have banana bread texture, banana is not essential. The pineapple in this recipe gives the cake its tropical profile creating a light and moist crumb.
Yes, you can. You can leave the pecans out without replacing them. Or, you could swap pecans for coconut, which is an excellent addition to the tropical profile of this cake.
Yes, you can. Cakes like this are great in that you can bake the layers the day before and frost them closer to the time you wish to serve them (allowing for time to let the frosting set).
If you want to make the cakes a few days before, wrap the cake layers well in plastic and keep them in the fridge until you are ready to frost.
Once you have frosted the cake, you can keep it in the fridge for up to 5 days. Store the frosted cake in a container to protect it or cover it lightly, but it doesn’t need too much as the frosting will keep it moist.
Leftover cake can be kept in an airtight container in the fridge for 3-5 days. Make sure any exposed cake sections are covered with plastic to prevent drying.
You can freeze Hummingbird Cake for up to 3 months. You can wrap individual slices with plastic or baking paper and place them in a freezer bag. The additional wrapping will help to prevent freezer burn,
If freezing a whole cake, either freeze the unfrosted cake layers in the same way or freeze the frosted cake in an airtight container to prevent the frosting from getting squashed.
Thaw the cake overnight in the fridge and leave it at room temperature for an hour before serving.