Hummingbird Cake

Hummingbird Cake

Print Friendly, PDF & Email

The Fall 2013 issue of the Grand Strand Magazine is called the ‘Food & Wine’ special edition.  I’m featured as the Grand Strand personality (it’s a cool article!), and there were local female chefs featured, amazing gals, as well as some of the best dessert recipes I’ve ever seen.  Some had recipes, others did not ~~ top secret!  One captured my attention for several reasons~~I had all the ingredients, I love this kind of dense, nutty, fallish cake, and I love the spices in it!

Now what is a ‘Hummingbird Cake’ you might ask~~well, there is a little history and background to it, and you might want to enlighten yourself ~~  continue reading ~~continue reading!  This Hummingbird Cake recipe is from Capt. Juel’s Hurricane Restaurant in Myrtle Beach, SC~~it’s Miss Dana’s recipe, and she’s both the bartender and the baker there~~she’s been making it for a long time!  Capt Juel’s is one of those old-time restaurants that have lived through not only many hurricanes but lots of chain and big box eateries~~you just know they’re doing something right!   Miss Dana makes her version into an actual ‘cake’, but I used different baking implements~~she also does a pretty traditional cream cheese icing for it.  I chose not to–I also reduced the amount of sugar by 1 cup and used a combo of sugars~~1 cup white and 1 cup raw sugar~~~it was just like I like it, not too sweet, but I know I’m eating a sweet!

Hummingbird Cake

 What you need & What you do:

4 1/2 cups all-purpose flour, sifted

1 1/2 tsp baking soda

1 1/2 tsp salt

2 cups sugar

1 1/2 tsp Saigon cinnamon

1 1/2 tsp nutmeg

6 eggs, beaten

1 1/2 cups canola oil

2 tsp vanilla extract

1 1/2 cups chopped walnuts

1 (6 oz) thawed bags of fresh coconut

3 large ripe bananas mashed

1 can (15 oz) drained crushed Dole pineapple

Hummingbird Cake

Grease and flour three 90inch cake pans~~but I used a bread loaf pan, mini-muffin pan, and a 9″ tart pan~~Add all ingredients in a large bowl, one at a time, and stirring well as each ingredient is added.  Bake at 350 for about 25 minutes, or until a toothpick comes out clean~~{NOTE:  since I used different types of pans, each had a different cooking time.  The bread pan took the longest at about 55-60 minutes.  When the top got golden brown, I put a piece of foil loosely on top and continued to bake until done.}

Hummingbird Cake

Hummingbird Cake

 

 

6 Comments

  1. Man…this brings backfun memories ! Your recipeis so much fresher and zi am gonna tryit ! You need a lunch counter at GCM just for Ally treats ! xxoo

    • Maybe someday, somehow, Lori, we could do a GCM stool and some good eats…we’d be like soooooooooooo happy! Maybe we’d buy some goldfish!! xoxo

  2. Ally, this sounds delicious! I love the combination of all those ingredients. It has to be so moist and delicious!

  3. You eliminated one cup of sugar – so glad you did, I don’t like my sweets too sweet either. I know Hummingbird Cake’s are popular in the South, but I don’t think I’ve ever had one, but I may have to try this recipe since it includes pineapple & coconut 🙂

    • Got aaahhhhmazing reviews on this, Priscilla, so I think you’ll like…I also did NOT use the butter/powdered sugar icing…way too sweet for my tasting…and omitting ! cup of sugar, no problem! The pineapple and coconut were sweet enough! 🙂

Leave a Comment

Your email address will not be published.