We are getting totally SOCKED IN. I love it!!! There is nothing more peaceful than waking up to a quiet, relentless snowfall…
I spend a majority of my mornings like this.. roaring fire, cats, writing in my warm ‘flippies’. I LOVE MY MORNINGS!!!
Little Tilla gets it… hanging out in the window sill… It’s just so peaceful. *swoon*
Which brings me to our treat of the day. Hummingbird Cake!
A buddy I work with is from one of the islands in Guam and he LOVES banana. Our breakfast guys make a banana bread french toast and he’s always taking a nibble here and there. “Oh God, Mendi, this is soooo good. Do you make a banana cake?”
“Oh yeah, honey. I make a Hummingbird Cake!”
“What’s that?”- asks EVERYONE. Poor Hummingbird Cake, always the bridesmaid.
Hummingbird Cake is a cake made with banana, pineapple, pecans and coconut. A southern staple, it would probably place third as a contestant in a Cakes of The South beauty pageant. What makes this cake perfect for winter is that it is dense and hearty like a carrot cake, putting meat on your bones after a good ski, but it’s also tropical and will feel like a much needed vacation from the cold!
But hold onto to your ski poles… Because while Hummingbird Cake is a southern staple, it actually has its roots in Jamaica-mon! It was a cake named after Jamaica’s national bird, the ‘Doctor Bird,’ and according to Wikipedia, was exported off of the island in 1979 “with other local Jamaican recipes in media press kits sent to the USA. The marketing was aimed at American consumers to get them to come to the island. As printed in the March 29, 1979 issue of the Kingston Daily Gleaner.” THANK YOU JAMAICA!
The first recipe was printed by Southern Living (sorry Better Homes & Gardens, they got the jump on ya) and won the Kentucky ‘Best Cake Award’ at the state fair that year. Who can blame them?! The best part? It is an oil based cake so you pretty much get to throw all of the ingredients into a bowl and whisk them together! Easy peasy!
The recipe I have always used, I found in Saveur. However, the old recipe was replaced with a newer version to include coconut. So my adaptation is a cross between both recipes. Also, knowing that it has a history of being tropical, rather than Southern, I include a little lime juice and rum in my cream cheese frosting now. Hee hee hee…
Enjoy!!! “Stay warm and tropical, my friends”… xoxo
- 3 c. + 3 T. flour
- 1 T. cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 c. chopped pecans
- 1 c. sugar
- 1 c. packed dark brown sugar
- 3 eggs, beaten
- 8 oz. crushed pineapple
- 6 overly ripe mashed bananas (about 2 3/4 c.)
- 1 1/4 c. oil
- 2 tsp vanilla
- 1 c. sweetened coconut
- 1/2 tsp almond extract
- 2- 8oz. pkgs cream cheese
- 8 T. unsalted butter
- 6 c. powdered sugar
- 1 tsp vanilla
- 2 T. dark rum (to taste)
- 1 T. key lime juice (to taste)
- toasted unsweetened coconut flakes
- 1 c. toasted pecans.
- Preheat oven to 350 and grease 3- 9 inch cake pans (10 inch pans work too)
- Whisk together dry ingredients in a large bowl. Add wet ingredients and combine thoroughly.
- Distribute evenly into 3 pans and bake for 20-25 minutes.
- Allow to cool completely.
- Cream together cream cheese and butter until light and fluffy. Slowly add in powdered sugar. Add almond extract and mix thoroughly. Add rum and key lime juice to taste.
- **If you have extra banana or pineapple left over in your can, feel free to use it between layers!
- **Add powdered sugar to cream cheese and butter slowly or your kitchen will look like a cocaine factory.
- **Have extra rum on hand because #Thursday