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[urnmor]

Friday I had the urge to cook and bake so I smoked a whole chicken and baked what is known as Hummingbird cake. The recipe for the cake came from America"s Lost Recipes published by Cook's Country. What I noticed about the cake was that it was very dense unlike todays cake, however it was extremely tasty. It had bananas, pineapple and pecans in it and was topped with a cream cheese frosting. The chicken was also very good and was served with grilled vegetables and steak fries. Yes that is my granddaughter eyeing the cake.

[triplebq]

Nicely done!

[Bentley]

Great looking spread!

[cookingjnj]

Nicely done.  Your grand daughter most certainly appears to want some cake before taking pictures. 

[Darwin]

That really looks tasty.  Job well done.
I had to Google the cake.  That's a delicious sounding recipe, it's on my list. 
Thanks

[yorkdude]

Great job and looks like you had some great company as well.

[Kristin Meredith]

The chicken is nice, but that cake looks great!!!! No one does old fashioned cake walks any more at carnivals or festivals, but if they did that one would go first!!!

[Trooper]

Eat the cake first.
If there's any room left, have some chicken.

[Trooper]

Thanks so much for the Hummingbird Cake idea.
I located this on line and hope to give it a whirl next weekend.

https://sallysbakingaddiction.com/hummingbird-cake/

Attn Kristin: Seems like this might be right up your alley!

[urnmor]

The recipe I used for the Hummingbird cake is slightly different the the one trooper posted.  Here it is if anyone would like to make it:

I took this recipe from America’s Best Lost Recipes.  This a three layer cake with cream cheese frosting.  From what I read there is no clear reason for it being called a Hummingbird cake.

INGREDIENTS:

Cake:

3 Cups of all-purpose flour
2 cups of granulated sugar
1 teaspoon of baking soda
1 teaspoon of salt
1 Teaspoon of ground cinnamon
1 cup of vegetable oil
3 large eggs
1 tablespoon of vanilla extract
1 (6 oz) can of crushed pineapple packed in juice
1 1/2 cups of pecans toasted and chopped, plus more for garnishing
2 ripe bananas, peeled and chopped

Frosting:

16 tablespoons (2 sticks) unsalted butter soften
4 cups of confectioners’ sugar
16 oz of cream cheese cut into 8 pieces
1 1/2 teaspoons of vanilla extract
pinch of salt


MAKING THE CAKE:

Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.  Grease and flour the pans ( I butter, then add parchment paper butter again and add the flour.  Then I shake off any loose flour from the pan.)  This the flour, granulated sugar, baking soda, salt, and cinnamon in a large bowl.  Whisk the oil, eggs and vanilla in a medium bowl (I use my mixer with the paddle attachment) until combined.  Add the flour mixture ( I did in two parts) until combined.  (I mix on low for about 22 seconds)  Using a spatula fold in the pineapple apple with the juice, pecans and bananas.  Divide among the three pans evenly and bake until center comes out clean, 25 to 30 minutes (maybe longer depending on the oven).  If you ar using two racks switch pans half way through the baking ( I used only one rack and just moved them around on that rack).  Cool the cakes in the pan for about ten minutes then turn out onto racks to cool completely.

FOR THE FROSTING:

With a mixer on medium speed high speed beat the butter and confectioners’ sugar until fluffy (2 to 3 minutes).  add the cream cheese, one piece at a time and beat until incorporated. Beat in the vanilla and the salt .  Refrigerate until ready to use.  Spread the frosting cover and refrigerate until ready to use.  The cake will keep for about three to four days if refrigerated.

[ZCZ]

That sounds really awesome.  Gotta try it. Thanks so much for sharing.
Al