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The history of the Hummingbird cake

The history of the Hummingbird cake


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Tonight on Jamie’s Comfort Food, Jamie is baking something that will cause endless excitement among Americans, and complete bafflement for everyone else - the Hummingbird cake.

The Hummingbird cake is a very unusual one. For a start, it’s made with oil rather than butter, and contains more fruit than flour. The mix doesn’t need beating, goes dynamite with a cream cheese icing and often involves spices and nuts. Contrary to the name, there are no birds in this particular recipe.

Despite its cryptic name, the Hummingbird cake’s origins are clearer than most. Usually the origins of foods are shrouded in the mists of time, handed down from generation to generation before popping up somewhere completely different.

The giveaway to the Hummingbird cake’s birthplace, however, is in the key ingredients – bananas and pineapple. Hopefully you’re already thinking of the Caribbean, and it’s thought to have been invented in Jamaica, probably in the late ‘60s.

Originally, it was called the “Doctor bird cake”, a nickname for a Jamaican variety of hummingbird called the Red-billed Streamertail. The name came from the way the bird’s long beak probes flowers, like a doctor inspecting a patient. So what does that have to do with a pineapple and banana cake? Some say the cake was named after the bird because it was sweet enough to attract hummingbirds (who eat only nectar), while others say the yellow streaks of banana was reminiscent of the bird’s plumage. Either way, the Doctor bird was about to take flight.

In 1968, the Jamaican tourist board decided to try attracting tourists by sending out press kits to the US. In the packs were a few recipes from the island, including one for the Doctor bird cake. Over the next few years, similar recipes started to crop up in local papers and community cookbooks across the South under various different names, including the prophetic “Cake that doesn’t last”.

Most food historians agree the first printed recipe for Hummingbird cake was by one Mrs L H Wiggin. She supplied the recipe to Southern Living magazine in February 1978, but even before then there are countless references to the cake in county fair reports and baking competitions across southern America.

The cake is more popular that it has ever been, particularly in the US. Always keen to put his own stamp on recipes, Jamie has taken a traditional deep-south Hummingbird recipe and given it some new twists, such as lime in the cream cheese frosting. The most notable addition, however, is a stunning pecan brittle topping, achieved by melting sugar and mixing it with broken pecan nuts, before smashing it into crumbs. The result is an incredible crunch on top of the cake that makes this deep-flavoured, moist treat even more special.

As Jamie says: “This is the humming bird cake. Something a bit unusual, beautiful to make with incredible flavour. It’s a cake that cannot fail to put a smile on your face.”

For a limited time, you can find the recipe for Jamie’s Hummingbird cake from the Comfort Food book online, as well as a whole host of others at jamieoliver.com/comfortfood.


In 1978, Southern Living Magazine published Mrs. L.H. Wiggin's Hummingbird Cake recipe in its February issue. This publication is the first known printed reference to the cake. Mrs. Wiggin provided no explanation of the cake's name in the issue, leaving readers to wonder as to its origin. Hummingbird cake quickly became the magazine's most requested recipe and was elected favorite recipe ever in 1990. It has won many awards at various Southern county fairs including the Favorite Cake Award at the 1978 Kentucky State Fair. The recipe consists of two to three layers of cake filled with pecans, mashed bananas, crushed pineapple and cream cheese frosting.

The hummingbird, also known as the Doctor-Bird, is the Jamaican National Bird. This particular type of hummingbird lives only in Jamaica. Foodtimeline.org states that a recipe for Doctor-Bird cake appeared in the Jamaican Daily Gleaner in March 1969. The recipe included bananas, one of the main ingredients for Hummingbird Cake.


Chef John's Hummingbird Cake May Just Turn Him into a "Cake Guy"

Kind of a cross between a carrot cake and banana bread with a cream cheese frosting.

I&aposve been getting requests for Hummingbird Cake for many, many years, but like all the other cake requests I get, they were pushed aside for other food wishes I found more enticing, since, as you may know, I&aposm not a "cake guy." And, I&aposm still not officially a "cake guy," but I&aposm definitely a Hummingbird Cake guy, as this was one of the most delicious things I&aposve ever baked.

I shouldn&apost be too surprised, since I love carrot cake, and banana bread, which is sort of what you&aposre getting here. By the way, if you did want me to like a cake, finishing it with a cream cheese frosting would be a great strategy, and boy, does it work well here. Ironically, the only Hummingbird Cake I ever remember eating in a restaurant wasn&apost frosted, but rather served with vanilla ice cream, which was okay, but not nearly as satisfying.

I went with two layers, but feel free to do three if you want, which is more traditional. The only major difference is that your layers will bake faster than my thicker ones, so start testing early, and remember…skewer don&apost lie. But whether you do two or three layers, or, God forbid, do a different frosting, I really do hope you give this a try soon. Enjoy!


So, What's With the Name?

There are all sorts of theories about how hummingbird cake got its name. One popular idea is that it originated in Jamaica where the hummingbird is the national bird. The fact that the two main ingredients—pineapple and banana—are staples of Jamaican cuisine support the theory. Another idea is that the cake is named after the nectar that hummingbirds drink for its sweetness. Regardless of which theory is true, one thing is for certain: this dessert is one you don’t want to miss.


Hummingbird Cake

Preheat the oven to 350 °F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat 2 sticks of butter, granulated sugar and 1 tablespoon vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.

Frosting: Beat 2 sticks of butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners’ sugar in increments. Lastly beat in the lemon juice and 1 teaspoon vanilla.


Recipes from The Hummingbird Bakery

Get cooking at home with these delicious (and famous!) recipes for cupcakes, brownies and pie.

This competition is now closed

The Hummingbird Bakery in your home

The world famous Hummingbird Bakery has released a cookbook so you can bake the sweets loved by stars, such as celebrity mum Gwyneth Paltrow.

We’ve got a sneak preview here of the tasty baked treats you’ll find it the book – take your pick from Marshmallow Cupcakes, Key Lime Pie and Traditional Brownies.

The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers, with lush photography Peter Cassidy, can be picked up for £16.99. Head to Ryland Peters & Small for more info.

Marshmallow Cupcakes

Either Vanilla or Chocolate Frosting (see below) can be used to top these cupcakes, with bits of marshmallow to give texture. Crumbling digestive biscuits on top is also good addition.

  • 120g plain flour
  • 140g caster sugar
  • 1½ teaspoons baking powder
  • a pinch of salt
  • 45g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼ teaspoon vanilla extract
  • 12 medium pink marshmallows
  • 200g mini marshmallows, for the frosting
  • 1 quantity Vanilla or Chocolate Frosting (see below)
  • edible glitter, to decorate
  • a 12-hole cupcake tray, lined with paper cases

1. Preheat the oven to 170°C/325°F/Gas 3.

2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

3. Gradually pour in half the milk and beat until the milk is just incorporated.

4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

5. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

8. Put the medium marshmallows in a heatproof bowl over a pan of simmering water.

9. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.

10. Stir the mini marshmallows into the Frosting by hand until evenly dispersed.

11. Spoon the frosting on top of the cupcakes and decorate with edible glitter.

Optional Toppings

Vanilla Frosting

  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract

Makes enough to frost 12 cupcakes (double the recipe for 20cm cake)

1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

2. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.

3. Once all the milk has been incorporated, turn the mixer up to high speed.

4. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Chocolate Frosting

  • 300g icing sugar, sifted
  • 100g unsalted butter, at room temperature
  • 40g cocoa powder, sifted
  • 40ml whole milk

Makes enough to frost 12 cupcakes (double the recipe for 20cm cake)

1. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

2. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.

3. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Key Lime Pie

The Hummingbird Bakery doesn’t use any food colouring in its lime filling, just a bit of lime zest. Here, the Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie recipe found in the cookbook.

  • 8 egg yolks
  • 2 x 397g tins condensed milk
  • freshly squeezed juice and grated zest of 5 limes, plus extra grated zest to decorate
  • 450ml whipping cream

1. Preheat the oven to 170°C/325°F/Gas 3.

2. For the crust: Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground.

3. Slowly pour the melted butter into the processor while the motor is running.

4. Press this mixture into the base and neatly up the side of the prepared pie dish, using the ball of your hand or a tablespoon to flatten and compress it.

5. Bake in the preheated oven for about 20 minutes, or until deep golden and firm. Set aside to cool completely.

6.Turn the oven down to 150°C/300°F/Gas 2.

7. Put the egg yolks, condensed milk and lime juice and zest in a glass bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally.

8. Pour into the cold pie crust and bake in the preheated oven for 20–30 minutes. The filling should be firm to the touch but still very slightly soft in the centre (not wobbly!).

9. Leave to cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible.

10. When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and decorate with a little lime zest.

Traditional Brownies

Traditional brownies must be chewy, chocolaty and dense. Many other brownie recipes seen outside the USA are not really brownies! The Hummingbird Bakery doesn’t put nuts in this traditional recipe, but you can add walnuts or pecan nuts if you like.

These brownies are so popular in London, the bakery sells several trays every day. For chocolate overload, you can put chocolate chips into the mixture before baking!

  • 200g dark chocolate, roughly chopped
  • 175g unsalted butter
  • 325g caster sugar
  • 130g plain flour
  • 3 eggs
  • icing sugar, to decorate
  • a 33cm x 23cm x 5cm baking tray, lined with greaseproof paper

1. Preheat the oven to 170°C/325°F/Gas 3.

2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water).

3. Leave until melted and smooth.

4. Remove from the heat. Add the sugar and stir until well incorporated.

5. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.

6. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30–35 minutes, or until flaky on the top but still soft in the centre.

7. Be careful not to overcook otherwise the edges will become hard and crunchy.

8. Leave to cool completely before dusting with icing sugar, to decorate.


Classic Hummingbird Cake Recipe

Nothing tastes quite like the South as thick, moist slice of Old Fashioned Hummingbird Cake. My Granny Hines has been baking these up in her kitchen for as long as I can remember, and her recipe has won her many an award at family reunion dessert competitions. You can&rsquot say Southerners aren&rsquot a bit competitive, especially when it comes to baking.

History of Hummingbird Cake

Southern Living magazine, the icon of life in the South, says that the recipe for Hummingbird Cake is the most requested recipe in its entire history. That&rsquos pretty impressive for a magazine that is now celebrating its 50th year.

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There are slight variations in the recipes I&rsquove seen over the years, but the tropical flavors or pineapple and banana, along with a cream cheese frosting are consistent elements. What I love about my Granny&rsquos recipe are the finely chopped pecans (and that&rsquos PEE-cans) she includes in her cream cheese frosting. They add a lovely texture to the creamy frosting, and it really seals the deal.

This oil-based cake (not butter) is a cinch to put together, and its impressive appearance only makes it look difficult. It&rsquos really super easy! So be sure to give Hummingbird Cake a try, and impress your family and friends with your baking prowess. (We like easy baking around here try this Fresh Pear Cake for another easy cake.)

Cake Ingredients:

  • 3 cups flour (I usually use 1/2 all-purpose and 1/2 soft white wheat)
  • 2 cups sugar (you could probably use a bit less if you&rsquore not into super sweets)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup nuts, chopped (optional)
  • 1 tsp salt
  • 1 1/2 cups oil
  • 1 8oz can crushed pineapple (undrained)
  • 1 1/2 tsp vanilla extract (try making your own vanilla extract. So easy!)
  • 2 bananas, diced

Cream Cheese Frosting:

  • 1 stick unsalted butter
  • 1 block cream cheese
  • 2 cups powdered sugar
  • 1 cup pecans, chopped

Classic Hummingbird Cake Recipe

  1. Preheat oven to 350 degrees. Whisk first 6 ingredients in a large mixing bowl. Then add the rest of the cake ingredients mix until combined, but do not beat.
  2. Spoon batter into 2 greased 9-inch cake pans, or 1 bundt or tube pan. Bake for 30-40 minutes (cake pans) or 1 hour (bundt pan). Use a toothpick to check for doneness.
  3. Allow cake(s) to cool in pan for 5 minutes, then gently loosen and let finishing cooling on a cooling rack.
  4. While cakes are cooling, make frosting by combining butter and cream cheese in mixer. Once fluffy, mix in vanilla and powdered sugar. You can then either add the pecans directly to the frosting or wait and add them to the top of the cake. I like the look of adding the pecans to the top, but I&rsquove done it both ways!
  5. If you used cake pans, place bottom layer on cake plate and frost the top, then add second layer. Frost the top of the second layer generously. Leave the sides &ldquonaked&rdquo for a rustic look. If you used a bundt pan, simply frost the entire cake.

So, that&rsquos my Granny&rsquos delicious hummingbird cake recipe. Whip it up for your next dinner party or for a special treat for your family. I took this particular hummingbird cake to our supper club, and it was a hit!

I&rsquoll leave you with a handy printable of the recipe and a picture of my Granny and Granddaddy Hines. This is her favorite picture of the two of them, and I must admit, they make a handsome couple!


The Best Ever Hummingbird Cake Recipe In History

Want to taste the best ever Hummingbird Cake In History? Want to know the secret to a soft, fudgy, chocolate brownie? How do you test if a sponge is cooked? Is there a difference between a basic scone recipe and damper? The Australian Women’s Weekly Australia Bakes, celebrates the time-honoured tradition of baking in all its delicious forms with this new gift book : The Australian Women’s Weekly: Australia Bakes. And one more idea for Mother’s Day !

Prep + Cook time: 1 hour (+ cooling)

Serving: makes 3 cakes (each serves 4)

Ingredients:

1 cup (150g) plain (all-purpose) flour

½ cup (75g) self-raising flour

½ teaspoon bicarbonate of soda (baking soda)

1 cup (220g) firmly packed brown sugar

½ cup (40g) desiccated coconut

440g (14oz) can crushed pineapple, drained

1 cup (240g) mashed banana (see tips)

1 cup (75g) shredded coconut CREAM CHEESE FROSTING

125g (4oz) cream cheese, softened

2 teaspoons vanilla extract

3 cups (480g) icing (confectioners’) sugar

Preheat oven to 160°C/325°F. Grease three 8cm x 16cm (3in x (6½in) loaf cake pans line base and long sides with baking paper, extending the paper 5cm (2in) over the sides.

Sift flours, soda, spices and sugar in a large bowl. Stir in desiccated coconut, pineapple, mashed banana, egg and oil until combined. Divide mixture evenly among loaf pans place on an oven tray.

Bake cakes for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pans.

Meanwhile, make cream cheese frosting.

Spread cakes with frosting and top with shredded coconut.

cream cheese frosting Beat butter, cream cheese and vanilla in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.

Tip: You will need 2 large (460g) overripe bananas for the amount of mashed banana required.


Hummingbird cake

Hummingbird cake is a banana-pineapple spice cake originating in Jamaica and a popular dessert in the southern United States since the 1970s. 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. [1] [2] [3]

Created in Jamaica where the dessert is called Doctor bird cake, it is named after the island's national bird, the scissors-tail hummingbird (locally known as the Doctor bird). In 1968, the Jamaica Tourist Board exported the recipe for hummingbird cake, along with other local Jamaican recipes, in media press kits sent to the USA. The marketing was aimed at American consumers to create interest in visiting the island. [4]

One of the first known publications of the recipe in US print, as written by L.H. Wiggins, was in the February 1978 issue of Southern Living. The recipe was a hit with readers and won the Favorite Cake Award later that same year at the Kentucky State Fair.

It was later voted Southern Living's favorite recipe in 1990 and was noted as the most requested recipe in the magazine's history. [5] The Southern cake typically has two or three layers with pecans (or walnuts), mashed ripe bananas, canned crushed pineapple and a sweet cream cheese frosting.

  1. ^ Long, Anne (5 July 1979). "Old-fashioned pickle recipe uses cassia buds". St. Petersburg Times . Retrieved 18 May 2012 .
  2. ^
  3. Schaarsmith, Amy McConnell (1 June 2006). "Consider the cupcake: A plea to return to the joys of home baking". Pittsburgh Post-Gazette . Retrieved 18 May 2012 .
  4. ^
  5. "Hummingbird Cake a Texas Treat". The Pittsburgh Press. 24 February 1991 . Retrieved 18 May 2012 .
  6. ^Kingston Daily Gleaner, March 29, 1979. “Press kits presented included Jamaican menu modified for American kitchens, and featured recipes like the doctor bird cake, made from bananas.”
  7. ^
  8. "6 Ways with Hummingbird Cake". SouthernLiving.com. Southern Living . Retrieved 14 August 2014 .

This dessert-related article is a stub. You can help Wikipedia by expanding it.


Hummingbird Loaf Cake

For a cake so easy and delicious, Hummingbird Cake sure has a long and tangled story behind it. It’s main ingredients – tropical banana and pineapple – give a clue as to its origins. The story goes that it was first invented in Jamaica in the late 1960’s where it was known as “doctor bird cake.” (The national bird of Jamaica is the Red-billed Streamertail, a type of hummingbird, and it has been nicknamed the “doctor bird” because the way it pokes its beak into a flower reminds people of the prodding and poking they get at the doctor’s office.) Supposedly, the Jamaican tourist board sent out press kits to the United States with a few recipes to entice people to come visit, and they included one for their Doctor Bird Cake, adapted for American bakers.

From there, the cake started to pop up across the South under various names, like Doctor Byrd Cake, Granny Cake, and Don’t Last Cake. (And the latter is certainly true!) The first known published recipe was in Southern Living Magazine in 1978 by one Mrs. L.H. Wiggin of Greensboro, North Carolina. There, it was called Hummingbird Cake and it went on to be the most requested recipe in the magazine’s history.

It’s no wonder why this cake is so popular. With oil instead of butter, the batter doesn’t need to be beaten or babied, and the entire things mixes up quickly in one bowl. Lightly spiced, it’s moist and chewy with the delicious sweetness of banana and pineapple and a little crunch of pecans. It can be made in layer form or bundt form, but since it’s reminiscent of banana bread, we love to bake it up in a loaf pan. (Then we don’t feel too guilty eating it for breakfast.) We usually eat it just as is, but we will say, it goes awfully well with a nice blanket of cream cheese frosting!


Please share your comments on hummingbird cake!

Nyesha Pagnou MPH from USA on January 18, 2020:

Thanks for this recipe. This looks like a really delicious cake!

Maria on December 22, 2019:

I bake this as a whole cake rather than 3 layers

Margie&aposs Southern Kitchen from the USA on May 11, 2016:

This cake is so mist and yummy! Thanks for recipe!

whatwhenwhereandwhy on February 05, 2016:

This is a great cake its a distant cousin to Banana Nut Bread I think.

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on August 02, 2015:

Essie I have gotten some great reviews on this cake. It is pretty tasty! Thanks for reading and commenting.

Essie from Southern California on August 02, 2015:

Mmmmm, looks terrific! I&aposm not much of a baker. but I do like this one! Thank you.

Thelma Alberts from Germany on March 01, 2015:

Wow! This cake looks delicious. I have not heard of hummingbird cake. Thanks for sharing the recipe. I have to try this. Voted up and shared to my fb account.

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on June 28, 2014:

Monis Mas it really isn&apost hard and the little bit of extra effort is so worth it! Thanks for your nice comments.

Agnes on June 28, 2014:

This cake looks sooooo good. And it doesn&apost seem too hard to make, which means I can give it a try :-)

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on August 31, 2013:

randomcreative thanks for taking the time to stop by and read about the hummingbird cake. I appreciate your nice comments.

Rose Clearfield from Milwaukee, Wisconsin on August 31, 2013:

I&aposm from the midwest and had never heard of hummingbird cake before, but it sounds delicious! Thanks for sharing this great recipe and for providing so much information about it.

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on June 01, 2013:

IslandBites welcome to HubPages! I look forward to seeing more of your Caribbean recipes. Thanks for the comment.

IslandBites from Puerto Rico on May 31, 2013:

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 31, 2013:

billybuc I always enjoy and appreciate your comments. Thanks. Come on down south sometime, we don&apost bite!

Bill Holland from Olympia, WA on May 31, 2013:

I have never heard of this, but of course I&aposve never been to the South, so there you go. :) It sounds and looks delicious. Thanks for the recipe and nice job of including some history with the recipe.

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 30, 2013:

RTalloni thanks for your great comments about Hummingbird Cake. I hope if you adapt the recipe for people with allergies to cow milk that you will write a hub about it. Thanks so much!

RTalloni on May 30, 2013:

Very interesting to read about the history of the so-called Hummingbird cake. It makes me think of the proverb, "There&aposs nothing new under the sun." :) Anyway, the cake is a fabulous treat. One day I hope to work on a version that uses coconut oil, coconut/almond milk, and goat&aposs milk to replace the cow milk products (due to allergy). Before I knew that problems were due to consuming cow&aposs milk I tasted this wonderful dessert. It could be my next choice after chocolate! :) Neat hub, thanks!

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

prasetio30 I bet your Mom would make it for you. Thanks for your comments and voting up!

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

Elisha if you figure out how to make it gluten and dairy free, that would make a great hub. Thanks for stopping by.

prasetio30 from malang-indonesia on May 29, 2013:

Delicious and you make me hungry, my friend. Wow. I should share with my mother and I hope she&aposll make it for me. Thank you very much. Voted up and useful :-)

Elisha Jachetti on May 29, 2013:

I love hummingbird cake. I need to figure out how to make it gluten and dairy free.

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

paxwill it is very sweet and delicious. But the best part it is so easy to make. Try it sometime. Thanks for your comments!

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

Hello drbj . glad I made you hum with this recipe. It really is worth humming about!

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

Hello neighbor c mark walker from 2 towns away. Thanks for stopping by and for your nice comments.

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

vocalcoach you are as sweet as the Hummingbird Cake for sharing it and voting it up. Thanks so much!

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

rebeccamealey thanks so much for sharing my hub on your facebook page. I really appreciate it! I see you are from northeast Georgia . I am in Blue Ridge, Georgia. Thanks Neighbor!

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

bridalletter from the "Show Me" state of Missouri. Glad you like the recipe and that you are going to try it out. Let us know the results.

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

Just Ask Susan I&aposm glad you are going to try the recipe. Let us know how you like it!

Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on May 29, 2013:

moonlake I&aposm sure there are good cooks up north that know about this recipe too. Thanks for your comments!

drbj and sherry from south Florida on May 29, 2013:

I&aposve never eaten Hummingbird cake before, Thelma, but I am now humming with anticipation as I read your delicious recipe. Thank you.

Charles Mark Walker from Jasper Georgia on May 29, 2013:

Haven&apost had a Hummingbird Cake in years. This looks like a good recipe Thelma with some good advice along with it.

Audrey Hunt from Idyllwild Ca. on May 29, 2013:

This is a &apostoo-die-for&apos recipe! And the additional tips you&aposve provided are a nice bonus. Good photo. Sharing and voted up plus 5*.

Rebecca Mealey from Northeastern Georgia, USA on May 29, 2013:

I have heard of hummingbird cake before, but had forgotten. Thanks for the reminder. It looks and sounds delicious. I shared on my FB.

Brenda Kyle from Blue Springs, Missouri, USA on May 29, 2013:

Thank you for sharing the recipe. I have it at tea rooms whenever it is available. I love the name of it too. I am positive I will try this recipe out myself. So many good ingredients in it.

Susan Zutautas from Ontario, Canada on May 29, 2013:

Oh my this sounds so good. Thanks for sharing your recipe and I can&apost wait to try it.

moonlake from America on May 29, 2013:

We&aposve ate this cake up north years ago, my mother=in=law made it. We ate it way before Martha or Paula. We also just called it cake. I&aposm from the south and don&apost remember my mom or any family member making it. Enjoyed your hub voted up.


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Comments:

  1. Dalziel

    Relax!

  2. Tin

    I can't take part in the discussion right now - there is no free time. I will be back - I will definitely express my opinion on this issue.

  3. Lachlann

    This feature will not work in all industries.

  4. Kaden-Scott

    In my opinion, you are wrong. I'm sure. Let's discuss this. Email me at PM.

  5. Gok

    In my opinion, this is obvious. I recommend that you search google.com

  6. Garrard

    I apologize for interfering ... I am here recently. But this topic is very close to me. Ready to help.



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