This cake is really easy to make, lasts effectively for just a few days (tightly wrapped in foil), and is beautiful topped with a cream cheese icing and sprinkled with just a few of the crumbled candied walnuts. I additionally like it toasted in a sandwich press and unfold with a little bit butter.–Sophie Hansen
WHAT IS A HUMMINGBIRD CAKE?
Rumored to be candy sufficient to draw hummingbirds, this cake has been round for fairly a while. Made well-known within the US due to a 1978 Southern Residing Journal article, it had been already been one thing of a sensation for some time earlier than that. Recipes have been traced to a 1960 promotional journal from Air Jamaica, which used a hummingbird as its brand. Within the Caribbean, it’s also called physician chook cake, a nickname for the red-billed streamertail, an indigenous member of the hummingbird household and the island’s nationwide chook.
Hummingbird cake is historically made with bananas, which develop abundantly in Jamaica. This model of the favored cake swaps in grated carrots for the bananas, lightening the wealthy cake and making it barely much less candy than conventional hummingbird cake.
CAN HUMMINGBIRD LOAF CAKE BE MADE AHEAD OF TIME?
It actually might be. And, in actual fact, some individuals desire the flavors of the loaf cake the following day. Wrap it tightly in foil and it’ll final for just a few days. It may well even be frozen if you happen to really feel like stowing some away for later. Wrap in plastic wrap after which once more in foil. It can final for as much as 3 months within the freezer. Thaw in your counter then tuck in.
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Preheat oven to 350°F (180°C). Butter or oil a 12- by 4 1/2-inch (30-by 12-cm) loaf pan. Line pan with parchment paper.
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In a medium bowl, mix flour, baking powder, spices, and brown sugar and whisk to take away any lumps.
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In a liquid measuring cup, whisk collectively oil, eggs, and vanilla, then fold the moist elements into the dry elements. Add carrot, walnuts, and pineapple and fold till mixed.
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Spoon batter into pan and easy the highest. Bake till the cake is simply pulling away from the perimeters of the pan and a cake tester inserted into the middle comes out clear, 45 to 50 minutes.
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Enable cake to chill within the pan for about 5 minutes, then switch it to a wire rack to complete cooling.
Serving: 1 servingEnergy: 436 kcalCarbohydrates: 46 gProtein: 8 gFats: 26 gSaturated Fats: 15 gMonounsaturated Fats: 4 gTrans Fats: 1 gLdl cholesterol: 74 mgSodium: 49 mgFiber: 4 gSugar: 26 g
Vitamin info is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2021 Sophie Hansen. Picture © 2021 Sophie Hansen. All rights reserved.
Recipe Testers’ Critiques
Oh my–this was completely fabulous! I’ve had hummingbird cake earlier than and it will possibly typically be too heavy. This hummingbird loaf cake was lighter than anticipated however that was a very good factor. Completely spiced, not too candy, and scrumptious calmly toasted the following day–I’ll be making this once more.
I used to be drawn to the recipe for hummingbird loaf cake as a result of it referred to as for complete wheat flour. I just like the grainy texture complete wheat brings to bread and pasta.
Whereas baking, my dwelling smelled like fall. This loaf is jam-packed with heat spices. If I might make one change, I’d add chunks of contemporary or crystallized ginger. The ginger took a again seat to the cinnamon and nutmeg. I believe biting into crystallized ginger would have added a pleasant taste to the loaf.
I attempted the loaf heat out of the oven. I didn’t butter it nor cream cheese it as I needed to style it by itself. After I make it once more, I’ll positively serve it with a sweetened cream cheese unfold on the aspect. It was very good, not overly candy and I can see myself serving it within the fall with a pleasant cup of tea.
This hummingbird loaf cake is a splendidly moist cake with quite a lot of tastes and textures. The crunchiness of the nuts, and the moisture of the pineapple and the grated carrot come collectively fantastically. Cinnamon, ginger, and nutmeg complement the number of textures. I made the cake and served it the identical evening. The leftover cake held up effectively within the fridge for 4 days.
I frosted the cake with this excellent selfmade cream cheese frosting. The frosting comprises not solely cream cheese but in addition mascarpone and whipped heavy cream. The consequence was a not too candy, scrumptious cake that I’ll make repeatedly.
