The Hummingbird Cake

The Hummingbird Cake

(With tweaks, trials, and a whole lot of bananas)

If you’d told me years ago that I’d one day become emotionally attached to a cake, I’d have laughed. And yet, here we are. The first time I tried a Hummingbird Cake was at Tilly’s Tearoom in Tillicoultry, and I haven’t looked back since.

This cake has history! It originally came from Jamaica in the 1960s, named after the island’s national bird (supposedly because it’s sweet enough to attract hummingbirds, which I fully respect). It made its way to the US via Southern Living magazine in the ‘70s and has been winning hearts ever since. And now? It’s here. In my kitchen. In The Wee Bookshop in Dollar. And in my life forever.

So, after a lot of trial, error, and a few cakes that definitely shouldn’t have made it out of the oven, here’s my version. 

My Hummingbird Cake Recipe

Cake Ingredients:

• 480ml vegetable oil (yes, butter is great, but oil keeps it ridiculously moist)

• 200g caster sugar

• 200g light brown sugar 

• 6 free range large eggs

• 4 tsp vanilla extract 

• 120ml sour cream 

• 900g mashed bananas (basically black, the more tragic-looking, the better—trust me, they’re sweeter)

• 800g canned pineapple, drained and chopped (don’t skip the juice—pineapple juice is magic)

• 750g plain or bread flour (I prefer bread flour)

• 2.5 tsp baking soda 

• 2 tsp salt 

• 200g chopped pecans (optional, but recommended)

Cream Cheese Frosting:

• 600g full-fat cream cheese, softened (because low-fat frosting is just sadness in a bowl)

• 250g unsalted butter, softened 

• 200g icing sugar - (I don't like it too sweet, please add this gradually and add more to your taste.)

• 4 tsp vanilla bean paste 

• 2 tsp sweet ground cinnamon

Instructions

1. Preheat your oven to 175°C (fan 160°C). Grease and line two 8-inch cake tins (I swear by this MasterClass Springform Tin to make getting the cake out easier—parchment paper is your friend!).

2. In one bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt—aka the dry team.

3. In another, mash those basically black bananas until they look like baby food, then stir in the eggs, oil, vanilla, sour cream, and pineapple—aka the wet team.

4. Combine the two, gently folding them together. Add in the pecans if you're feeling fancy.

5. Pour the batter evenly into the tins and bake for 25-30 minutes, or until a skewer poked in the middle comes out clean.

6. Let the cakes cool completely before frosting (I know, waiting is painful, but patience is key!).

For the Frosting:

1. Beat together the cream cheese and butter until smooth (a stand mixer makes this SO much easier—I use this KitchenAid Heavy Duty 6.6L Stand Mixer and it's hands-down my best investment!).

2. Add in the icing sugar a little at a time

3. Stir in the vanilla and keep mixing until it’s light and fluffy. If it’s too thick, add a splash of milk or double cream.

Assembly:

1. Slather frosting between the layers, on top, and, if you’re feeling generous or hvae extra, all around the sides.

2. Top with extra pecans if you want to be fancy.

3. Slice, serve, and watch it disappear.

Final Thoughts

I don’t call myself a baker, and this cake isn’t about perfection, it’s about comfort, nostalgia, and the joy of getting a recipe just right. If you make it, let me know! Or, if you’d rather avoid the mess, you can always just grab a slice at The Wee Bookshop in Dollar and call it a day.

Would you want more recipes like this? Should I start a blog? Or should I stick to making charcuterie and just accept that cake life chose me? Let me know!

P.S. If you’re diving into the baking world, a good spatula is a must—I swear by these heat-resistant silicone spatulas. Saves me from frosting disasters on a daily basis. Happy baking!