Hummingbird Cake is such a strange name that it makes you wonder its origin. Unfortunately, my research did not lead to an answer so we are still left wondering. It does seem plausible that it may have something to do with how sugary rich this cake is – just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of three layers of cake filled with chopped pecans, crushed pineapple, and mashed bananas and frosted with a delicious cream cheese icing.
[Note from Editor: Further research reveals that the cake may have originated in Jamaica, where the national bird is the The Doctor-Bird (Trochilus Polytmus) or Swallow-Tail Hummingbird (picture accompanies this post), which lives only in Jamaica. Some say that the cake is so delicious it makes you hum with happiness while others think the cake is named because it's sweet enough for hummingbirds. Another theory is that people hover around the cake similar to the way hummingbirds hover around flowers. Foodtimeline.org notes that perhaps it was named after the way the cake draws people in and is eaten quickly, similar to the eating pattern of those tiny energetic fliers.]
This cake is wonderfully moist and tender aided by the use of oil, instead of butter. My motto these days is “the easier, the better” and this cake fits the bill. No mixer is needed, just two bowls: one for the wet ingredients and one for the dry. Stir the two together and you are done.
Hummingbird Cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing. The icing is slightly different in that it has a nice caramel flavor, thanks to the addition of finely chopped pecans. Because this cake is so rich it needs to be served in small slices, which makes it the perfect cake for large gatherings.
A Southern cake needs a Southern ingredient, and we definitely find it in pecans. Pecans are a native Southern American nut and are a member of the hickory family. It is the third ranking crop in the United States, cultivated in the States of Georgia, Oklahoma, Texas, and Florida. They are at their peak when harvested in the fall, but are available year round. A smooth, reddish-brown, one-inch (2.54 cm) long oval shell encloses two golden-brown crinkled lobes with ivory-colored meat. Pecans have a buttery, soft-textured, slightly bittersweet taste that is enhanced when toasted. Their high fat content (over 70%) causes them to go rancid quickly so store in fridge.
Now you know what a Hummingbird Cake is….enjoy a slice at Dale’s.
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