I have 4-5 recipe's for humming bird cake and hope to create a version from these that will be amicable to my requirements.
I have heard it described as the king of carrot cakes and yet none of the recipes I have include carrots.
Is it traditionally meant to have carrots? Or is this description off base ?
However there are always footnotes about adding an optional cup of coconut to the batter.
Some do , some don't, do you?
If you do can you describe the changes to the cakes density, moistness etc. Do you add more liquid to the batter?
The recipes I have are quite similar and I look forward to your opinions.
AI've only made it once from a food network magazine recipe. It had pecans, banana, and pineapple. No coconut or carrots.
AOh I would cry!
Hummingbird should have neither carrots nor coconut. Carrots are for carrot cake & coconut is for coconut or Italian cream.
Hummingbird is a spice cake with bananas, pineapples, & pecans.
My recommendation is the one from Southern Living
Thanks for that, I have no idea as I have never tried it
Although hope to remedy that very soon !!!
The recipe's I have , consist of pineapple , banana, pecan or walnut, and the only spice is cinnamon.
I would have the urge to add nutmeg but will google the southern living recipe now.
Do you know the origin of this cake ?
The coconut thing has confused me as I would have thought it altered the flavour of this cake considerably.
What is the main flavour I should aim for and is the spice to enhance or dominate the flavour.
I really enjoy trying to get the best flavours from my recipes and will spend hours researching , baking and then
critique it within an inch of its life ! ( all part of the fun for me.)
Hummingbird is definitely pineapple, banana, pecans and cinnamon, none of the other ingredients you have listed or else it's not a Hummingbird.
I have just googled southern living, so will give that my first taste test,( interestingly the only change from the 1978 recipe is the reduction in oil.) Obviously good things stand the test of time.
I have also discovered that the cake originates from the deep South, if you know any different please tell me, as the origin of
recipes is important to me.
AI'm originally from Ga & now live in SC. It is indeed a very southern cake.
The story is that a very sweet lady decided to make banana bread with some overripe bananas. She realized she was out of milk & searched the cupboards. She had some oil but not quite enough so tossed in a can of crushed pineapple to make up the difference.
I doubt that's the real birth, but I love that it conveys the strength, tenacity, & resourcefulness of a southern woman.
The real trick is to use a light flour. I use White Lily. Be careful not to overmux or the cake will be thick & hard.
Thank you so much for sharing this, this is what I love most about a recipe " its story "
mine is now in the oven, but I am super worried that I may have over mixed it, time will tell !!!
AI heard it was called hummingbird cake because it's so good everyone eats it going "mmmmm mmmmmm mmmmm," humming like a hummingbird.
Hummingbird cake reminds me of a cake version of banana nut bread. I likey! Especially with cream cheese icing.
I just made one for a wedding this weekend,. I had to charge them a little extra cause those little suckers are hard to catch!!! Especially this time of year!!LOL.
My recipe is exactly the same as my carrot cake recipe with the carrots switched out for bananas, and the walnuts switched out for pecans. I use ripe, but not over ripe bananas cut in chunks, and fold them in at the end so they don't get mashed. Its the new favorite in my house. I serve it up with Raffaello buttercream because the banana pineapple combo just seems to cry out for the addition of coconut in some form.
Well I have just eaten my first and it certainly caused an mmmmmmmm!!!!!
What a beautiful cake, very light , moist and melt in your mouth, I was really surprised at the flavour, I prefer this to carrot cake . This is a keeper