I have always wanted to make this cake from Jamie’s Comfort Food. It looks SO delicious in the book … and wouldn’t you think that anyway, with a name like Hummingbird Cake? Just look at it!! Mmmmmmm…
I have a rule when I try a new recipe, that I have to do it exactly as is … if I change anything right away, how will I know if it was supposed to be like that or if my changes made a difference? I mean really? I follow the recipe and make notes in the margin afterwards … and then NEXT TIME I make changes (add salt, reduce the oil, try it with pecans … that kind of thing). With this rule in mind, I bought the ACTUAL ingredients listed in the recipe even though they are not what I’d use generally. For example, who buys self-rising flour and superfine sugar? Expensive!!
I also wondered about why I was buying chunks of pineapple when it asked me to chop up the chunks … I WANTED to buy crushed pineapple, but I couldn’t bring myself to break my rule. So I drained it, saved the juice and froze it in ice cube trays for smoothies (a trick I learned in the days of baby food), and chopped.
Note: chopping pineapple into little bits is not easy. I did a poor job of it. Lost patience. No one seemed to mind the uneven and large gobs of pineapple in the cake though…
Everything else in the recipe seemed normal … That is until the first sentence where I had to grease two 9″ springform pans? WTF? Who has 2 springform pans the same size? I’ve got a 6″, 9″, 10″ and a couple of those wee baby ones for cute little “cheesecakes for two” (that I’ve never used), but not 2 big ones of the same size! So I used regular 9″ pans … and I have to say, I bet the cakes would have turned out better if I’d used springform.
I got crackin’ and made the cake – loved the fact that it uses 4 ripe bananas! I can’t tell you how often I’m trying to use up bananas. Why do I buy so freaking many of them?? MUST. STOP. BUYING. BANANAS.
The batter looked pretty good – I was a bit nervous about the 1 cup of olive oil. Seems like it would weigh that sucker down. And you know what? I wasn’t really wrong … Jamie says things in the recipe about the cakes being “sponges”. I don’t know about that!! If so, they were sponges saturated with oil and pineapple and banana!!
The candied pecans didn’t work out for me AT ALL. He said to put in 1/2 cup of superfine sugar and a splash of water. WTF is a splash? Beside that it said that I should watch the video. I really should have taken it as a sign. In the end I worked away at the candied nuts and finally just did them the way I normally do … and they were just fine. His method was BONKERS.
Even though the cake was far heavier than the Hummingbird title would suggest – leading me to fret that it would be less than good – it turned out to be
quite tasty freaking awesome! Why? Well, the icing was THE BOMB! Omg cream cheese icing is sooooo good with a squeeze of lime and some lime zest! Why haven’t I discovered that until now?? I think the icing saved it.
I WILL make it again. Enough people loved it! But next time I will have two springform pans, go with crushed pineapple, and do the nuts my way. But it’s a keeper.