Hummingbird Cake

From Cook's Country | April/May 2014

Why this recipe works:

This classic Southern cake full of banana, pineapple, and pecans needed some revamping—its namesake may be lighter than air, but the original cake was heavy and greasy. Reducing the oil was the first logical step, and tweaking the leavener finished the job. Mashing the bananas proved a better… read more

This classic Southern cake full of banana, pineapple, and pecans needed some revamping—its namesake may be lighter than air, but the original cake was heavy and greasy. Reducing the oil was the first logical step, and tweaking the leavener finished the job. Mashing the bananas proved a better approach than simply stirring in chunks, and toasting the pecans went far in improving flavor. To amp up wan pineapple flavor, we more than doubled the amount of fruit, boiling down the juices to concentrate flavor and prevent leaden layers. Finally, a tangy cream cheese frosting tops it off.

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Serves 12 to 16

Toast a total of 2 cups of pecans to divide between the cake and the frosting. The cake will slice more cleanly if you refrigerate it for at least 1 hour.

Ingredients

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