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Legend of the Hummingbird Cake
A Victorian cake recipe that is truly exceptional. The perfect cake to bring to meetings…it’s easy, freezes well, serves many.
“Impress your friends with this Hummingbird Cake – a recipe that has been passed down through many generations. If desired, crush more nuts and press them around the edges of the frosting, and top the cake with sliced maraschino cherries to ‘gild’ the lily.”
There are many versions of this cake.
The History of the Hummingbird Cake
Southern Living magazine is usually credited as the first reference to Hummingbird Cake. It published the recipe in its February 1978 issue, contributed by Mrs. LH Wiggins of Greensboro, NC. But Mrs Wiggins gave no explanation for the cake’s unusual name, which remains a mystery, although folklore says the hummingbird is a symbol of sweetness.
Hummingbirds are known to be strongly attracted to sweet sources, they are able to estimate the amount of sugar in the nectar they consume; they reject flower types that produce nectar with a sugar content of less than 12% and prefer those with a sugar content of around 25%.
the most searched recipe, the perfect cake to bring to meetings, it’s easy, freezes well, serves many. There have been other versions of the recipe since the 1978 version, such as a lighter version, an organic version, but no low carb version that I’m aware of so far. Of course, any recipe can substitute some of the ingredients. If you really want to impress your friends and family, imagine a Hummingbird cake for your wedding.
It’s a southern delicacy that gives you the essence of the tropics with bananas and crushed pineapples. Restaurants from the East Coast to the West Coast have made this delightful cake for Southern transplant clients. The cake has won many awards, the Kentucky Derby Cook Book[Kentucky Derby Museum:Louisville KY, 1986] includes a recipe for Hummingbird Cake on page 204. A note printed in this book says “Hummingbird Cake. Helen Wiser’s recipe won favorite cake award at the 1978 Kentucky State Fair.”
Cooks baked the cake in 1978 when they had overripe bananas, which was the perfect way to use bananas. The recipe and the cake have many names. Never Ending Cake is the name presented by Pauline Isley. Benton’s defendant delivered Jamaican Cake, a title that might not be far off based on the ingredients. Ella Sheets knows it as Granny’s best cake. Nothing Left Cake is a name submitted by Patricia H. Downes of Jacksonville for boys ages 8 and 11 who prefer no ice cream.
More than 75 recipes have arrived, most of which are identical. Variations _ especially in mixing directions, oil measurement, and additional fruit _ are included in the following recipe. A Cake That Won’t Last.” —Arkansas Democrat-Gazette (Little Rock, AR), April 3, 1985
Mrs. Wiggins’ recipe 
3 cups all-purpose flour
2 cups of sugar
1 teaspoon of salt
1 teaspoon of soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 tsp vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Cream cheese frosting (instructions follow)
Combine dry ingredients in a large bowl; add the eggs and salad oil, stirring until the dry ingredients are moistened. Do not hit. Stir in vanilla, pineapple, 1 cup chopped pecans, and banana. Spoon the batter into three well-greased and floured 9-inch cake pans. Bake at 350 degrees F. for 25-30 minutes; remove from pan and refrigerate immediately. Spread the frosting between the layers and on the top and edges of the cake. Top with 1 cup chopped pecans. Yield: one 9-inch layer cake.
Cream cheese frosting
2 (8 oz.) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 oz.) packages powdered sugar
2 teaspoons of vanilla extract
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beat until light and fluffy. Mix in the vanilla. Yield: enough for a 3-layer cake. – Mrs. LH Wiggins, Greesnboro, North Carolina”
—“Utilizing Bananas,” Southern Living, February 1978 (p. 206)
The Kentucky Derby Cookbook [Kentucky Derby Museum:Louisville KY, 1986] includes a Hummingbird Cake recipe on the page. 204. A note printed in this book says “Hummingbird Cake. Helen Wiser’s recipe won Favorite Cake Award at the 1978 Kentucky State Fair.”
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