Hummingbird Cake

hummingbirdcake Hummingbird Cake is a delicious classic Southern cake recipe that originated in Jamaica. Made with bananas, pineapple and pecans and topped with a cream cheese frosting. This version is my favourite, the cake is moist and the frosting not too sweet.

Cake:
2 cups pecans, chopped (250 g)
3 cups all-purpose flour, unbleached (375 g)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
2 cups sugar (400 g)
1½ tsp. ground cinnamon
1 tsp. ground allspice
3 eggs, lightly beaten, room temperature
1 cup vegetable oil (200 g)
2 tsp. pure vanilla extract
1 (8 oz) can crushed pineapple, undrained
1½ cups ripe bananas, chopped (~ 4 bananas)

Frosting:
3 (8 oz) bricks cream cheese, room temperature (3x225 g)
1½ cups butter, room temperature
2 tsp. pure vanilla extract
3 cups Monk Fruit Sweetener with Erythritol (Powdered) (300 g)
½ tsp. sea salt
1 squeeze lemon juice, optional

Toast the Pecans:
Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.

Increase the oven temperature up to 350°F (180°C/160°C fan, Gas Mark 4). Grease 3 (8") cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the Cake:
Whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon and allspice in a large bowl.

Add the lightly beaten eggs, oil and vanilla to the dry ingredients and stir until combined.

Add the crushed pineapple and cut up bananas and stir until combined. Finally stir in 1 cup of chopped toasted pecans. Reserve the rest to sprinkle on top of the cake if desired.

Spread batter evenly among cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Remove and let cool.

Make the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.

Sift the powdered sugar into the cream cheese mixture and add the vanilla and salt. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.

Taste the frosting, adding a squeeze of lemon if you want to sharpen the flavours. Use right away, or store refrigerated airtight for up to 1 week. If chilled, let soften to room temperature before using.

Assembly:
Gently level cakes using a large serrated knife to remove any mounded tops. Place first layer cut side down and spread frosting on top with an offset spatula. Continue with the remaining two layers and then frost the sides. Store in the fridge until ready to serve.

Makes 16 servings.

Cook's Notes:

Storage: I prefer to store this cake in the refrigerator since it contains fruit and is topped with cream cheese frosting. In the fridge, it will last up to a week.
Make-Ahead: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
To Freeze the Entire Cake: Place the cake in the refrigerator for at least 2 hours, then wrap tightly in a double layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
Pecans: The pecans can be omitted without needing to be replaced with anything else. Or you can substitute other nuts such as walnuts or macadamia nuts. Stirring in 1 cup of sweetened shredded coconut would be wonderful.
Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
Cupcakes: This recipe will make at least 32-35 cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through. You can halve the recipe for less cupcakes, but things get tricky with the eggs. I recommend using 1 egg plus this: crack a 2nd egg in a separate bowl, whisk it, and use about half.
Non-Layer Cake: This recipe also fits into a bundt pan, though the bake time will be longer, 55-65 minutes. Use a toothpick to test for doneness. There is too much batter for a 9x13" pan, but a 12x17" sheet pan would be perfect. Bake for about 20-25 minutes, keep a close eye to not over-bake.