Hi Steve,
I am pasting below the recipe for Hummingbird Cake I have made a few
times. It turns out very well, and I hope you enjoy it. Thanks so
much for all of the work you do moderating this list. We all
appreciate all of your vigilence and the time you put into making the
list so enjoyable.
Sincerely,
Penny
SUNDAY, JANUARY 29, 2006 12:00 AM
Hummingbird Cake tastes like a tropical vacation
NOW WE"RE COOKING
BY TERESA TAYLOR
The Charleston Post and Courier
Pamela Boyles of Mount Pleasant asked for a Hummingbird Cake recipe to make
for her son's birthday on Feb. 2. Pamela told me that he has it at the
Boulevard Diner every time he comes here from Atlanta, where he lives. He
apparently has a few favorite sources there, too.
Her son has plenty of company, I might add. This three-layer cake, which
seems to be especially popular in the South, gets rave reviews. Web sites
yielded these compliments:
--"This is simply a wonderful cake. It's kind of like a tropical version of
a banana nut bread, only more moist and flavorful. The cream cheese frosting
really sets it off. Bravo!"
--"A tropical tasting cake, it is the next best thing to a tropical vacation
in the middle of winter."
--"This recipe rocks. The batter's thick and weird, but it turned out
awesome."
Some say it's also known as Bumblebee Cake, Granny Cake or Dr. Bird Cake,
but origins of the name aren't clear. As for "hummingbird," some sources
claim it comes from the fact that it tastes so good, you'll "hum" when you
eat it. I think it's more likely that hummingbird and the tropical nature of
the cake are connected, since hummingbirds hail from Central America. Most
of the ones we see go "home" for the winter.
Hummingbird Cake got widespread exposure after Southern Living magazine
published the recipe in its February 1978 issue. The magazine attributed the
recipe to Mrs. L.H. Wiggins of Greensboro, N.C.
My mailbox was abuzz with recipes from this request. Several people sent in
Mrs. Wiggins' recipe from Southern Living, so we'll go with that.
Hummingbird Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cup chopped bananas
Cream Cheese Frosting (recipe follows)
1/2 cups chopped pecans
Combine first 5 ingredients in a large mixing bowl; add eggs and oil,
stirring until dry ingredient are moistened. Do not beat. Stir in vanilla,
pineapple, 1 cup pecans and bananas.
Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350
degrees for 25-30 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans 10 minutes, remove from pans and cool completely.
Spread frosting between layers and on top and sides of cake; then sprinkle
1/2 cup chopped pecans on top. Yield: one 3-layer cake.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Combine cream cheese and butter, beating until smooth. Add powdered sugar
and vanilla; beat until light and fluffy. Yield: enough frosting for one
3-layer cake.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
