The Hummingbird cake. How pretty is that for the name for a cake? I don't know about you but it sure beats the sound of red velvet. I mean no offence to red velvet lovers for I fancy red velvet too. But doesn't the name of the Hummingbird cake intrigue you like it does for me? I'm sure.
The use of oil instead of butter in the cake yields a perfect moist and tender crumb. I adapted the cake recipe from the Martha Stewart website and a beautiful blog, Boulderlocavore; the trusty cream cheese recipe I use all the time comes from Sortedfood. The two changes I made included using more brown sugar because I was out of white, and replacing pecans with walnuts because I'm a die-hard fan of walnuts.
Mom's colleagues thought the cake was a little too sweet but that was probably contributed from the nectarine-like fruits, bananas and pineapples. If you're not tolerant to sugary cakes you could cut down the amount of sugar by 1/4 cup.
Just look at this gorgeous cake. It's perhaps one of my favourite cakes to date and I can see myself baking this for many more occasions to come! Meanwhile, I have to think of what cake I can bake for my dad and his friends who are celebrating their years of friendship. Awwwww :)
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