How to Make a Hummingbird Cake

From Add a Pinch
As far as the original maker of hummingbird cake, it was submitted to Southern Living magazine for the February 1978 issue by Mrs. L.H. Wiggins of Greensboro, North Carolina. Even though she provided her lovely recipe, she did not include the story behind it or its name. Some would say that is a loss, but I think Mrs. Wiggins did us all a great favor by allowing our imaginations to conjure up all sorts of stories as sweet as her delicious cake.




Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 3 ripe bananas, mashed (about 2 cups)
• 1 cup roasted pecans finely chopped
• Cream Cheese Frosting

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Directions

• Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
• Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.

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• Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean.
• Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.

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