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The History of Hummingbird Cake
Hummingbird cake is a classic Southern dessert that originated in Jamaica. The cake is named after the island’s national bird, the hummingbird, due to its sweet nectar. In the 1970s, the recipe was brought to the United States by Evangeline McKinnon, a home baker from North Carolina. It quickly became a popular dessert in the South, with variations popping up in households and bakeries across the region.
The Ingredients
Art Smith’s version of hummingbird cake features a medley of flavors and textures. The cake is made with ripe bananas, crushed pineapple, and chopped pecans. The batter is infused with cinnamon, which adds a warm and spicy flavor. The cream cheese frosting is made with butter, cream cheese, powdered sugar, and vanilla extract. The combination of these ingredients creates a moist and decadent cake that is perfect for any occasion.
The Recipe
To make Art Smith’s hummingbird cake, you will need the following ingredients: – 3 cups all-purpose flour – 2 cups granulated sugar – 1 teaspoon baking soda – 1 teaspoon salt – 1 teaspoon ground cinnamon – 3 large eggs, beaten – 1 1/2 cups vegetable oil – 1 1/2 teaspoons vanilla extract – 1 can (8 oz) crushed pineapple, undrained – 2 cups mashed ripe bananas – 1 cup chopped pecans For the cream cheese frosting, you will need: – 1/2 cup unsalted butter, softened – 8 oz cream cheese, softened – 4 cups powdered sugar – 2 teaspoons vanilla extract To make the cake, preheat your oven to 350°F. Grease and flour three 9-inch round cake pans. In a large bowl, mix together the flour, sugar, baking soda, salt, and cinnamon. Add the eggs, oil, and vanilla extract, and mix until well combined. Stir in the crushed pineapple, mashed bananas, and chopped pecans. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks. To make the cream cheese frosting, beat the butter and cream cheese together in a large bowl until smooth. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is light and fluffy. Once the cakes are cool, spread a generous layer of frosting between each layer, and frost the top and sides of the cake. Garnish with chopped pecans, if desired.
Tips for Making the Perfect Hummingbird Cake
– Use ripe bananas: The riper the bananas, the sweeter they will be, which will add more flavor to the cake. – Drain the pineapple: Make sure to drain the pineapple before adding it to the batter. Excess liquid can make the cake too moist. – Chop the pecans finely: You don’t want large chunks of pecans in the cake, as they can make it difficult to cut and serve. – Let the cake cool completely: If you try to frost the cake while it’s still warm, the frosting will melt and slide off. Make sure the cake is completely cool before frosting it.
The Verdict
Art Smith’s hummingbird cake is a delicious and indulgent dessert that is perfect for any occasion. The combination of bananas, pineapple, and pecans creates a unique and flavorful cake that is sure to impress. Whether you’re a fan of Southern cuisine or just looking for a new dessert to try, Art Smith’s hummingbird cake is definitely worth making. So why not give it a try and see for yourself?