Hummingbird Cake

I have never understood why hummingbird cake is named after a small bird. When I was a kid I wouldn't eat it at chuch potlucks because that sounded gross. For some reason a few weeks ago, I decided I wanted a hummingbird cake though, and I haven't been able to get it out of my head. I asked everyone I knew if they had a good recipe, and no one did. Apparantly hummingbird cake is not that popular these days. I need a Great Aunt Edna who made it from scratch and who is willing to pass down the recipe to preserve it for future generations. No luck. I have no Great Aunt Edna.

I did find out some interesting theories on my quest for a recipe as to why it was dubbed hummingbird cake in the first place. One is that the cake is so good that it is eaten quickly like the rapid flapping of the small hummingbird's wings. Another is that it is so sweet like the nectar that the hummingbird drinks. Who knows or cares? The cake is just good.

Here is the recipe that I adapted, and it is delicious if I am allowed to say so. It is also very nutritious, but don't let that deter you from the moist yummy goodness that is this cake!

Hummingbird Cake

3 cups whole wheat pastry flour

1 tsp salt

1 tsp soda

1 cup honey granules (sub white sugar if desired)

1/2 cup sucanot (sub brown sugar if desired)

1/2 cup coconut oil (or whatever oil you prefer)

1/2 cup unsweetened applesauce

2 very ripe large bananas, mashed

1 cup crushed pineapple, with juice

1 tsp vanilla extract

1 tsp ground cinnamon

4 large eggs, beaten

Preaheat oven to 325 degrees. Spray and flour two 9 inch cake pans or three 8 inch cake pans.

Stir dry ingredients together and then add all other ingredients, stirring to combine. Divide batter evenly between pans. Bake, rotating pans halfway through, until the tops spring back when gently pressed with fingertips (about 20-25 min). Cool 10 minutes, invert to wire rack and cool completely before icing.

Buttercream Frosting

1 stick softened butter

8 oz softened cream cheese

1/2 cup heavy whipping cream

1 tsp vanilla extract

1 pound powdered evaporated cane juice (sub powdered sugar if desired)

Whip cream with a mixer or whisk. Move to another bowl. Cream butter, cream cheese and vanilla and add powdered sugar continuing to mix with a paddle attachment until smooth. Fold in whipped cream.

After icing, cover top of cake with chopped pecans.