Originally called the “Doctor Bird Cake,” nicknamed after a Jamaican variety of hummingbird. Some say the cake was named after the bird because it was sweet enough to attract hummingbirds. While others say the yellow streaks of banana are reminiscent of the bird’s feathers.
In 1968, the Jamaican tourist board decided to try attracting tourists by sending out press kits to the US. In the packs were a few recipes from the island, including one for the Doctor Bird Cake. Shortly thereafter, similar recipes started to crop up in local papers and community cookbooks across the South.
Banana-pineapple spice cake — more commonly known as Hummingbird Cake — is a classic Southern dessert with Jamaican roots.
This hummingbird cake recipe from Mrs. L.H. Wiggins of Greensboro, N.C., is one of the most popular in all 50 years of Southern Living magazine. The three-layer treat is rich and delicious.
Yields 12 Servings.
Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1-1/2 cups vegetable oil
- 1-1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups chopped bananas
- 1 cup chopped pecans
- Shortening
- Cream Cheese Frosting
- 1/2 cup chopped pecans
Preparation:
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
More Tasty Treats We Love
Originally called the “Doctor Bird Cake,” nicknamed after a Jamaican variety of hummingbird. Some say the cake was named after the bird because it was sweet enough to attract hummingbirds. While others say the yellow streaks of banana are reminiscent of the bird’s feathers.