"While some old-school recipes are a product of their time and call for rare ingredients and unusual preparation methods, many can still be used to create amazing baked goods. In fact, one vintage cake from the '60s deserves a revival. Hummingbird cake, which became popular throughout the southern U.S. in the '60s and '70s, is a rich, spice-infused layer cake featuring banana, pineapple, and pecans."
"Most versions of hummingbird cake call for three layers, each covered in a tart, smooth cream-cheese frosting. Its taste is somewhere between a nutty, subtly sweet banana bread and a pineapple upside-down cake, with heavy notes of warming spices. Its texture is dense, like a carrot cake, and the large pieces of fruit provide bursts of flavor and help the cake retain moisture after baking."
"Because it is a simple cake to make, yet has such a striking presentation, it's the perfect dessert to bring to an office party, family dinner, or potluck. Guests will think that you spent hours making it, yet the recipe start to finish shouldn't take more than an hour. Plus, its tropical flavors are surprising, and perfectly balanced by the tangy cream cheese frosting."
Hummingbird cake is a rich, spice-infused layer cake made with banana, pineapple, and pecans and typically frosted with tart, smooth cream-cheese icing. The cake commonly has three layers and combines nutty banana-bread notes with pineapple upside-down flavors and warming spices. Its texture is dense, similar to carrot cake, and large fruit pieces provide bursts of flavor while retaining moisture. The recipe is quick and easy to customize into sheet cakes or loaf versions, including a spiced-rum loaf. The cake became popular in the southern U.S. in the 1960s and 1970s and has Caribbean roots.
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