Hummingbird cake is a banana-pineapple spice cake thought to originate in Jamaica. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting, although to meet PEI's Dept of Health regulations, we cannot accept cakes with frostings. You may top with sieved icing sugar if desired.

Created in Jamaica where the dessert is called doctor bird cake, it is named after the island national bird, the scissors-tail hummingbird (also known as the doctor bird). In 1968, the Jamaica Tourist Board promoted the recipe for hummingbird cake.

Some people say that the cake is so delicious it makes you hum with happiness. Other people think the cake is named that because it's sweet enough for hummingbirds. And yet another idea is that people hover around the cake similar to the way hummingbirds hover around flowers.

The Hummingbird cake is known in different parts of the world and has probably been around a lot longer than what has been documented. A few of its other names include Cake That Won't Last, Jamaican Cake, Granny's Best Cake, Nothing Left Cake and Never-Ending Cake.

Crapaud Exhibition directors chose the Hummingbird Cake for this year’s baking contest as our exhibition is celebrating its 71^st anniversary, and Hummingbird Cake was a very popular cake eaten by families 71 years ago. Enjoy!

Hummingbird Cake Recipe

Sample recipe only, you may use any recipe you like

Ingredients: 2 cups (250g) chopped pecans, 3 cups (375g) all-purpose flour (spooned & leveled), 1 teaspoon baking soda, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon salt, 2 cups (460g) mashed bananas (about 4 large ripe bananas), one 8-ounce can crushed pineapple, 3 large eggs, at room temperature, 2/3 cup (160ml) vegetable or canola oil (or melted coconut oil), 1 cup (200g) packed light or dark brown sugar, 3/4 cup (150g) granulated sugar, 2 teaspoons pure vanilla extract

Instructions:
1. Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
3. Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have about 7 cups of batter.
4. Spread batter evenly between the 3 prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
5. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan.

Please Note: Humming bird cake is usually served with a cream cheese frosting, but due to PEI’s Dept of Health regulations of not using dairy products, you may top with sieved icing sugar, if desired. Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.

Hummingbird Cake Contest Details

1. Use approximately 9-inch round or square pan or tube pan.
2. No cake mixes or commercial cakes.
3. No frosting on cakes (due to Dept. of Health regulations concerning dairy. You may top with sifted icing sugar if desired)
4. Have your name and phone number with the cake.
5. Winner’s name may appear in newspapers and social media.
6. Hummingbird Cake will be judged on appearance (30%) texture (30%), and most importantly, taste (40%).
7. The judges’ decision is final.
8. One winning Hummingbird Cake will receive top prize of $60 and will be auctioned off. Remaining Hummingbird Cakes will be sold at a set price or served to the public.

For more information, contact Roberta Larsen 902-394-2858

Winner of Cornbread Context 2023: Marilyn Sentner