This recipe comes from The Independent in The George Hotel (Georgetown, South Carolina). The Hummingbird Cake is the most popular dessert item on the menu, and is a year-round staple at the whimsical, waterfront property.

Yield: ¼ sheet tray = 15 portions

Cake Batter

  • Vegetable oil 1 cup + ¼ cup
  • Light brown sugar ¾ cup
  • Granulated sugar  1 cup
  • Vanilla extract 1 teaspoon
  • Whole eggs 4 each
  • AP flour 2 cups
  • Baking soda ½ tablespoon
  • Salt ¼ tablespoon
  • Pecan pieces ¾ cup
  • Bananas (peeled) 3 each
  • Canned, crushed pineapple (drained) 1 cup 
  1. Line 3 quarter sheet trays with parchment paper. Set aside.
  2. Food process pecans until very small. Set aside.
  3. Food process bananas until smooth. Set aside.
  4. Whisk together oil and both sugars.
  5. Add eggs and vanilla extract and whisk just until combined.
  6. Sift flour and baking soda and add to the batter. Add salt. Whisk to combine.
  7. Add ground pecans, drained pineapple, and pureed bananas. Mix to combine.
  8. Evenly divide the batter between the 3 trays.
  9. Bake at 350F for about 20 minutes or until golden brown and cake springs back when lightly pressed in the center. Remove from oven and let cool. Do not trust a cake tester or a toothpick, this cake is oil based so it is more difficult to test doneness with this method

Icing

  • Butter 4 sticks 
  • Powdered sugar 3 cups
  • Cream cheese, soft 3, 8oz packs
  • Vanilla extract 1 tablespoon
  • Salt ½ teaspoon
  1. Place 2 sticks of butter in a sauce pot over medium heat and stir constantly with a spatula until butter has “browned” and smells nutty.
  2. Remove from heat and place in the fridge, stirring often, until butter has resolidified but is soft.
  3. Place brown butter and the remaining two sticks of butter in a mixing bowl. Mix on medium speed until butters are combined and creamy.
  4. Add powdered sugar 1 cup at a time and mix until smooth and creamy.
  5. Add vanilla and salt and mix until combined.

To Build The Cake

  1. Place a quarter sheet cake board on your work surface.
  2. Turn one of the 3 hummingbird cakes onto the cake board. Peel off parchment paper.
  3. Place 1 third of the icing on top of the hummingbird cake and smooth evenly with a spatula.
  4. Turn another hummingbird cake layer on top of the icing layer. Peel off parchment.
  5. Place the second third of icing on top and smooth evenly.
  6. Turn the last layer of hummingbird cake on top and peel off parchment.
  7. Add remaining icing on top and ice the top of the cake in a rustic design.
  8. The sides should remain “naked” to give way to the rustic theme.
  9. Store in the fridge until ready to serve.