How Many Hummingbirds in a Hummingbird Cake?

I now live in Louisville but I came from the Deep South. Southern Living magazine claims that their most requested cake recipe to be Hummingbird Cake, sent in by a reader in 1978. The original recipe called for 1 1/2 cups of oil!

Since my mother has enjoyed Hummingbird Cake picked up at a local deli, I thought I would make her one for her birthday.
Hubby claimed it tasted good but needed carrots. No, I said, that would be a carrot cake. When it is your birthday,, you can have a carrot cake. (a very dependable carrot cake recipe has been posted here before.)
All week I have heard lame jokes about the hummingbirds in the hummingbird cake.

Below is a lightened up recipe and lighter icing because I want my mother to make it to 87.

Hummingbird Cake

1 1/2 cups cane or beet sugar
3 eggs
3/4 cup of vegetable oil (I used canola)
2 ripe bananas mashed (I will use 3 next time)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup crushed pineapple with juice (8 ounce can)
3/4 cup pecans, chopped

Preheat oven to 350 degrees. Use cooking spray or bakers spray on one 9 by 13 baking pan or two 9-inch round cake pans.

Using electric mixer, beat sugar, eggs, oil, bananas, and vanilla until well mixed.
In separate bowl, mix flour, baking soda, cinnamon and salt.
Add to sugar/banana mixture slowly and beat until batter is well-mixed.
Fold in pineapple and pecans with a spatula. Pour into 9 by 13 pan or divide evenly between the two cake pans.
Bake 30-35 minutes for cake pans or 45-50 minutes for 9 by 13 pan. Test with toothpick or cake tester. (ovens vary, so your cake may take a few minutes more.)
Cool cake for at least 10 minutes for round cake pans, then remove cake to a rack and allow to cool completely before frosting.
If using 9 by 13 pan let cool for about 30 minutes or until cool to the touch.

Note: you can further lighten this cake by replacing the 3/4 cup of vegetable oil with 6 tablespoons vegetable oil and 6 tablespoons applesauce.


I halved the icing recipe because I was using a 9 by 13 pan and not two round pans. Double the recipe if you choose to use two round pans.

Cream Cheese Icing

4 ounces 1/3 lower fat cream cheese
1/4 cup softened butter
2 cups powdered sugar
1/2 teaspoon vanilla extract

Using electric mixer, cream cheese and butter beginning on low then turning to high speed. Beat until fluffy. Add powdered sugar 1/2 cup at time, beating each time until incorporated. Add vanilla and beat another minute or so.

And yes, it does look like a homely, home-made cake!

Adding Fiber to Asian Lettuce Wraps

Adding Fiber to the Asian Lettuce Wraps

Lettuce wraps have been around for years, and I enjoy them, especially on warm days. This evening, I fiddled with my basic recipe. I am cutting back on fat and trying to incorporate more fiber in my diet as I attempt to shed a few pounds.

Pork is very flavorful and a little goes a long way – ground pork is fatty. I usually get 3 meals out of a pound of ground pork because of that. To the 1/3 pound of ground pork, I added 6 ounces of frozen Quorn crumbles. Quorn has its fans and foes. It is a meatless protein made of fungus, like mushrooms are fungus. And it is very high in fiber. Even Kroger sells Quorn so you should be able to find it. Alternatively, you can use ground turkey or ground chicken, frozen soy crumbles or reconstituted TVP. If you are allergic to mushrooms, you should pass on the Quorn. To give the mixture bulk and crunch, I used a can of water chestnuts I chopped in a food processor.

Along with the lettuce wraps, I served bun-bun noodles which is basically noodles with a peanut sauce. I used thin spaghetti because I had half a box on hand but you can use rice or soba noodles. Instead of peanut butter, you can use PB2 peanut powder mixed with a little water to make a paste.

And to round it out, stir-fried kale. Gosh, I have gotten my money’s worth of organic kale this week!

Lettuce Wraps with Pork and Quorn

1/3 lb. Ground pork

6 ounces frozen Quorn crumbles

1 drained can of sliced water chestnuts

3 peeled garlic cloves

½ chopped small onion

1 tablespoon chopped ginger (I used refrigerated ginger in a jar that I picked up at the Asian grocery)

2 tablespoons low-sodium soy sauce

1 teaspoon of chili garlic paste (more to taste)

Fresh green leaf or iceberg lettuce leaves

toppings: grated carrots, cucumber, cilantro, jalapeno, green onion

Crumble pork in a non-stick skillet over medium heat. Cook until no longer pink. Add Quorn crumbles and onion. In a food processor, chop water chestnuts and fresh garlic and fresh ginger if using fresh. Add to skillet with meat. Add seasonings and soy sauce. Cook till desired consistency. More seasonings can be added to taste.

Make a dipping sauce of ¼ cup soy sauce, 2 tablespoons rice wine vinegar, a sprinkle of red pepper flakes, and a drizzle of sesame oil.

Bun-Bun Noodles

Noodles of choice, cooked, drained

Peanut butter or PB2, mixed with water to make a paste for the equivalent of 3-4 tablespoons of peanut butter.

¼ cup low-sodium soy sauce

drizzle of sesame oil (beware – use sparingly)

chopped green onions

garlic chili paste (start with ½ teaspoon and work your way up)