Our executive chef, Michael Adams, is sharing one of his favorite summer dessert recipes from his family’s kitchen.
This dessert is a perfect way to combine the delicious fruits that are available in the warmer months and a traditional spice cake. This fragrant, moist, and nutty sweet treat has a reputation of being a favorite in kitchens all across the east coast. The recipe we’re sharing today comes directly from Chef Michael Adams’ grandmother’s kitchen. Try it yourself and let us know what you think!
Grandmother’s Hummingbird Cake
- 3 cups All Purpose Flour
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 3 Eggs, beaten
- 1 cup Vegetable Oil
- 1 & ½ teaspoon Vanilla Extract
- 1 x 8oz can crushed pineapple
- 1 cup Chopped Pecans
- 2 cups Bananas
- Combine the first 5 ingredients in a large mixing bowl.
- Add the eggs and oil. Stir until just mixed (don’t beat it!).
- Stir in the vanilla, pineapple, nuts, and banana.
- Spoon batter into a greased and floured 9” round cake pan.
- Bake at 350f for 25-30 mins or until a toothpick comes out clean when poked in the center of the cake.
- Cool in pan 10 mins. Before turning out on a cooling rack.
You can serve the cake with or without icing – your choice! We really like this recipe from our friend, Martha Stewart, but some prefer a good richer, cream cheese frosting.