[Recipe] Ushering in the Spring

Hummingbird Cake has been a traditional Spring staple of my family for a long time- a tradition I do eventually hope to carry over into my own household one day. This is the recipe that I grew up with within my own family.

Familial Hummingbird Cake Recipe

  • 2 sticks (1 cup) butter, softened
  • 1 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup white cake or all-purpose flour
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 1 teaspoon salt
  • 1/3 cup buttermilk
  • 1 1/2 cups mashed ripe banana (about 3-4 medium)
  • ¼ cup crushed walnuts
  • One 8-ounce can crushed pineapple

In a small bowl, mash the Bananas. Add pineapple (fruit only, remove the juice to another bowl and save) and vanilla extract and mix well. Fold in the crushed Walnuts and set aside.

Preheat oven to 350 degrees.

In a small bowl, cream together butter and sugar. Add eggs and whip until light and fluffy. In a large bowl, sift together the remaining dry ingredients. With small amounts at a time, fold the wet into the dry starting with the sugar mixture and ending with the banana mixture.

Once done, divide the batter between 2-3 round springform cake pans (number will depend on the size of pan you use). Place in oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out dry and clean.

Remove the pans from the oven once finished and poke a generous quantity of holes in the tops of the cakes with a fork. Take the remaining pineapple juice and pour an equal amount over both cakes. Allow to cool completely.

Once cooled completely, remove cakes from pan and assemble as a standard layer cake using Cream Cheese frosting. Garnish in a flower pattern with crushed or haled walnuts, slice, and serve.


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