In the South, Hummingbird Cake is kind of a legend. Created by Mrs. L.H. Wiggins of Greensboro, N.C., Southern Living magazine featured this delicious cake with the great name in its February 1978 issue. Sixteen years later, it’s still creating a buzz. Try it on a Sunday afternoon or bring it to your next family gathering.
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups canola oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups mashed bananas
- 1 cup chopped black walnuts
- 1 (8 ounce) package cream cheese, softened
- 1/4 pound butter, softened
- 1 pound confectioners’ sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.