Grandma Dorothy's Hummingbird Cake
Timothy made this Hummingbird Cake in memory of his grandmother. She was always in the kitchen making something sweet. She was one of his first instructors in the culinary world. Grandma Dorothy taught Timothy how to nourish people and bring them together to celebrate life. This he has now done for 20+ years.
Timothy says to Grandma Dorothy: “Until we meet again I will keep on cooking!!”
This is Adam's favorite of Timothy's cakes and was the cake we had at our wedding, plus many family celebrations.
Prepare the Cake:
- – Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Optionally, line the bottoms with parchment paper and flour the pans.
- – Sift the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt together in a bowl.
- – In another bowl, stir or whisk the bananas, fresh pineapple, grapeseed oil, eggs, and vanilla until combined (do not use an electric mixer).
- – Gently fold the wet mixture into the dry ingredients using a large spatula, just until smooth. Fold in the pecans.
- – Divide the batter evenly between the prepared pans.
- – Bake for 30–35 minutes, or until the cake springs back when pressed in the center. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Icing:
– Beat the cream cheese and butter together in a large bowl using an electric mixer on high speed until combined.
– Gradually add the sifted confectioners’ sugar on low speed, followed by the vanilla extract and orange zest. Beat until smooth and fluffy.
Assemble the Cake:
Place one cake layer, upside down, on a serving platter.
Spread about 2/3 cup of icing over the top.
Top with the second layer of cake (right side up).
Spread the remaining icing over the top and sides of the cake.
Serve:
You can store the cake, uncovered, in the refrigerator for up to a day. Before serving, let it stand at room temperature for 1 hour to soften.
With the fresh pineapple and grapeseed oil, this cake will have a light, natural flavor, and the pumpkin pie spice will still give it a warm, cozy vibe. Enjoy!
For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 2 cups chopped ripe bananas
- 1 cup fresh pineapple small dice
- 1 cup grapeseed oil
- 2 large beaten eggs
- 1 ½ tsp vanilla extract
- 1 cup (4 oz) finely chopped pecans or fav chopped nuts
For the Icing:
- 8 oz cream cheese (at room temperature)
- ½ cup (1 stick) butter (at room temperature)
- 1 lb confectioners’ sugar (about 4 ½ cups sifted)
- 1 tsp vanilla extract
- Zest of 1 orange (added to frosting)
We don’t just buy and sell homes. We build community by helping clients find their place in the world.
Timothy Powles and Adam Stanley work together on the Adam Timothy Group at Compass RA and manage AT Real Estate Group LLC, a rental and vacation property investment business. We are about building community. We believe a real estate transaction is an important and extremely significant event but relationships last a lifetime. Our clients, partners, and friends trust us to get to know their story and what is most important to them. And we work tirelessly to retain that trust.
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