Dixie Land Delight – Hummingbird Cake
April 2, 2010 > 3 Comments
While it seems a version of this cake first originated in Jamaica, it certainly has been adopted and claimed in recent years by us Southerners. The first known printed record of this cake by the title Hummingbird Cake was submitted by L.H. Wiggins of N.C. and later printed in a 1978 Southern Living magazine and a senior writer of the magazine claims it is still their most requested recipe.
There is some evidence to suggest that this cake has also been called by other names – The Cake That Doesn’t Last, Never Ending Cake, Jamaican Cake, Granny’s Best Cake and finally, Nothing Left Cake.
But whatever you decide to call it, it’s bound to make an impression and you’ll find yourself dabbling until every last crumb is gone – sans the name: Nothing Left Cake!
Cake:
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 eggs, beaten
- 3/4 cup vegetable oil
- 1 3/4 cup mashed bananas
- One 8 oz can crushed pineapple, with juice
- 1 cup chopped pecans
- 1/2 tsp vanilla extract
Frosting:
- One 8 oz package cream cheese, softened
- 1 stick of butter, softened
- 1 pound confectioners sugar, sifted
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans; set aside.
- In a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula or back of spoon.
- Bake, rotating pans halfway through, until when a toothpick is inserted comes out clean, about 25 – 30 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack or kitchen towel. Re-invert cakes and let them cool completely, top sides up.
- For the frosting: in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
- Using a serrated knife, trim tops of cakes to make level. Spread the top of the first layer with 1/3 of the frosting. Place the second layer on top and repeat process with another 1/3 of the frosting. Place the remaining layer on top of the second layer bottom side up, spread the last layer with remaining 1/3 of frosting.
- Sprinkle the top with crushed pecans.
- Refrigerate until ready to serve.
Enjoy!
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Design By Joy 2009
April 3rd, 2010 @ 8:41 pm
Amanda,
That is one of my favorite cakes of all time…and I learned something…didn’t realize it originated in Jamaica. I am going to try your recipe the next time I make a cake. I have never made one but have had it many times (I’m a Southerner…from the deep deep south)!
Have a wonderful Resurrection Sunday!
Jen
May 15th, 2010 @ 3:31 pm
Hi Amanda,
Somehow I missed this when you originally posted it, but I found it today …. and am baking it this afternoon! I have never had a Hummingbird Cake, but have heard that they are delicious. After reading about them here and seeing the yummy ingredients, I am looking forward to cake! I have a haunting suspicion that we will be calling it “Nothing Left Cake”.
Thanks for sharing!
Catherine
May 19th, 2010 @ 4:36 pm
So glad you found it! How did it turn out and what did you think!? – Amanda