The other day I was searching my cookbook library and came across a Vogue cookbook from the nineteen eighties. Leafing through the pages I spotted the title of this cake. HUMMINGBIRD CAKE. How intriguing. Apparently this cake originated in the deep South and was extremely popular at barbeques and other fine affairs.
The method of making the cake is easy. Just two bowls. One for the dry ingredients and one for the wet. No mixer required. You can even make the icing in a food processor. The ingredients are ones found in most pantry’s.
So – why the wonderful exotic name? I served it to fellow food maven, Dellis. Two forkfuls and all I heard was “hmmmm”. No further explanation required. This is a fabulous cake. The combination of cinnamon, nutmeg and ginger gives it a rather Christmasy flavour. I think it would be the perfect ending for your holiday meal. It’s quick to make. It will keep several days in your refrigerator so you can eliminate any last-minute preparations. I absolute guarantee you this is a reputation making cake. Just click on HUMMINGBIRD CAKE and sing “jingle bells”. Before you’ve finished your song your cake will be in the oven. Well – practically!