Reviewer:

tmce

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Reviewed: Apr. 25, 2012

This was a very, very yummy cake! What a nice surprise. I read about this cake in a culinary novel and wanted to try it. I thought it would be a nice change from our traditional Easter carrot cake...and...it was! I took some of the tips and added a half cup of shredded coconut to the batter. I also added a middle layer of coconut, pineapple and sliced bananas on top of the icing. I decorated the top with more shredded coconut and more chopped walnuts. It was the hit of Easter and the day after...we had to remove it from the table so my cousin would stop eating it! My only suggestion is to bake the cake at 325, not 350...that's too high. The bottom and sides came out a bit darker than I'd like. But it was still delish! Red Velvet move over...Hummingbird is becoming my new signature cake!

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Reviewer:

Teri Marino

Reviewed: Feb. 5, 2012

This is an old, old recipe....originally called Bird Cake or Dr. Bird cake. The original recipe is exactly the same but with 1 cup of oil instead. I make mine in a 9 x 13 inch pan or I make Bird Bread in loaf pans.

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Reviewer:

treehealy

Reviewed: Jan. 6, 2012

Mom's recipe.

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Reviewer:

cbarillas

Home Town: Cincinnati, Ohio, USA

Living In: Joliet, Illinois, USA

Reviewed: Nov. 8, 2011

perfect!

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Reviewer:

cinngirl231

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Forest, Virginia, USA

Reviewed: Oct. 30, 2011

amazing and pretty easy! a nice alternative to carrot cake! Flavors were amazing!

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Reviewer:

Leslina21

Reviewed: Oct. 2, 2011

It was good. Definitely cooked in under an hour. A bit "banana-ie" for my taste but I can certainly appriciate the flavors! The frosting is very tasty!!!!!

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Reviewer:

Braiden

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Aug. 9, 2011

I made this cake for MIL's 90th birthday party. It was hit! The first of three cakes to be eaten. Very yummy. Very east to prepare. I had frozen some uneaten bananas and used them in this recipie.

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Reviewer:

kpeyton

Reviewed: Jul. 16, 2011

I added some cardamom, cinnamon and allspice to mine and only used banana because I didn't want it to come out tasting like a banana nut bread with extra flavors added to it and I'm happy I did; the banana flavor was nice and blended with the other flavors well, not dominating as I feared 2 mashed bananas would be. I looked up some of the history of this cake and a lot of people claim that originally it was a kind of spice cake so that's another reason why I added them. I used pecans instead of walnuts this time, and overall it was a really delicious cake. I folded the egg whites in at the end as well. Overall, it's a pretty decadent cake, it's one of those that you bake to kind of impress people, not really because you're craving it so bad. It's not my favorite sort of dessert. I like my desserts a little bit simpler, but I just wanted to try this. If the opportunity comes up I would make this cake again.

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