Hummingbird Cake

Hummingbird cake is a banana-pineapple spice cake originating in Jamaica and a popular dessert in the southern United States since the 1970s. Created in Jamaica, the dessert is called the Doctor Bird cake (or Dr. Bird cake), and it is named after the island's national bird, the Scissor Tail Hummingbird, locally known as the Doctor bird). In 1968, the Jamaica Tourist Board exported the recipe for hummingbird cake, along with other local Jamaican Recipes, in media press kits sent to the USA. The marketing was aimed at American consumers to create interest in visiting the island. Wikipedia.

About This Hummingbird Cake

• This cake has some distinct ingredients and flavours. As mentioned above, this cake contains some tropical flavours, such as banana, pineapple, coconut, and nuts like pecans.
• There are fragrant spices such as cinnamon, clove, and ginger.
• As it is evident, The Hummingbird Cake is packed with flavours, textures, and aromas.
• The Hummingbird Cake is a delightful summer treat for friends and family or for taking it to an occasion party such as Thanksgiving or Christmas.
• There is buttermilk in this recipe, which has acid properties, and when it comes in contact with leaveners such as baking powder and soda, it results in a fluffy and soft crumb.

Pineapple Flowers

• This cake contains about eight ounces of chopped pineapple, and it would be beautiful to add some Pineapple Flowers on top of the cake.
• Making these beautiful toppings is very easy but requires some patience.
• Pick a ripe pineapple. To test if a pineapple is ripe, pull a couple of leaves from its top, and if the leaves come out easily, the fruit is ready. Pineapple is not ripe if the leaves are stuck and do not come out easily.
• Skin the fruit, but do not cure it. Thinly slice the pineapple. It is best to use a Mandoline Slicer to create evenly thin slices.
• Place a large piece of paper towel on a kitchen towel, then place the pineapple slices on the paper towel. Put another piece of paper towel on top of the slices, gently press down to absorb as much juice as possible, and dry out the slices.

• While the pineapple slices are drying on the paper, preheat the oven to 220F.
• Cover the bottom of the oven with aluminum foil because when slices are in the oven, they will drip their juice in the oven.
• Place the slices on an oven-safe cooling rack and place the rack in the oven. Leave the pineapple slices in the oven for at least one hour or until all the juice in the fruit is evaporated and they are dry and crispy.
• Place each slice in the cavity of a muffin pan and let them take the shape of the cavity. This will happen quickly; the pineapple slices will curl up and look like a flower.

How To Make This Hummingbird Cake

• Sift the flour, baking powder, salt, baking soda, and spices in a large bowl.
• Add both sugars and mix well.
• Whisk the eggs, vanilla extract, oil, buttermilk, and ⅓ cup of pineapple juice in a separate bowl.
• Add the wet ingredients to the dry, and gently mix everything.
• Add the chopped pecans, pineapple, shredded coconut, and mashed bananas. Gently mix everything, but do not overmix.
• Divide the batter into the greased pans and bake for 30-35 minutes or until an insert comes out clean.
• Let them cool in the pan for 15 minutes, flip them on the cooling rack, and cool them thoroughly before frosting them.
• Once the cakes are cool, frost them with Cream Cheese Frosting and top this Hummingbird Cake with crushed pecans and pineapple flowers.

📖 Recipe