HUMMINGBIRD CAKE

A true Southern classic with tropical Jamaican roots, Hummingbird Cake is a wonderfully moist and flavorful layer cake made with ripe bananas, crushed pineapple, toasted pecans, and warm spices.

Originally known in Jamaica as the "Doctor Bird Cake," named after the island's national hummingbird, this beloved dessert became one of the most celebrated cakes in Southern baking. Its irresistible combination of fruit, nuts, and spice has delighted generations of cake lovers.

My version adds a lighter, more refined twist to the traditional recipe. Instead of the classic cream cheese frosting, I pair the cake with a delicate mascarpone and whipped cream frosting that complements the rich flavors of the cake without overpowering them. The result is an elegant, beautifully balanced dessert that is moist, flavorful, and not overly sweet.

For the cakes

320 g/ 2 cups all purpose flour

200 g/ 1 cup sugar

¾ tsp baking soda

¾ tsp salt

½ tsp cinnamon, ground

65 g/1/2 cup pecans, chopped and toasted

2 large eggs

112 mL/1/2 cup oil, neutral

1 tsp pure vanilla extract

1 tbsp rum

125 g/1/2 cup canned pineapple, crushed and drained

2 medium bananas, ripe and mashed

For the mascarpone frosting

120 g mascarpone

150 mL whipping cream

20 g vanilla sugar

1 tsp pure orange/vanilla extract

 Pecans, dry lavender flowers, dry rose petals for garnish

Makes 16 mini loaves or two 9 × 5-inch loaves.

Preheat oven to 350°F/ 180°C and generously butter and flour the loaf pans.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and pecans. Set aside.

In a separate bowl, whisk the eggs, oil, orange/ vanilla extract, rum, pineapple, and bananas until well combined.

Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.

Fill the mini loaf cavities about halfway full using an ice cream scoop or spoon.

Bake for 25–30 minutes, or until golden brown and a cake tester inserted in the center comes out clean. If making two large loaves, bake for an additional 10–15 minutes, or until fully baked through.

Allow the loaves to cool completely before unmolding.

For the icing, cream the mascarpone, sugar, whipping cream and preferred extract until smooth. Using a star tip, pipe the frosting and finish with your favorite garnish.