Cake. The humble old cake.
History has seen this food staple evolve immensely over the years.
What used to be made purely out of butter, sugar, eggs, milk and flour, is now made with the addition of fruit, nuts, spices, shredded coconut, almond meal, chocolate bits, veggies…. the list goes on.
Sponge cakes or cakes with a meringue frosting were about as fancy as one would get back a few hundred years ago. But oh how things have changed!
Basically, cakes can now include basically anything in them. As long as you have your staple cake ingredients (butter, flour, eggs and the like), it doesn’t matter what else you add to your cake. It’ll still be classified as a cake.
Think: Christmas cake, apple cake, Boston cream pie, coffee cake… the options are basically endless.
Recently, I’ve enjoyed trying new cake recipes that differ to the traditional pound/butter cakes and chocolate cakes I’ve so often made. I’ve discovered that I love chunks in my cake (such as pineapple, apple or chocolate chunks) and the addition of fruit or chocolate bits make the cake incredibly moist and flavorsome.
This hummingbird cake is one such example. Don’t ask me where the name comes from, but I know that the hummingbird cake is characterized by the addition of pineapple and banana chunks. Pecans and cinnamon are usually added too – and cream cheese frosting tops it off.
I really loved this cake. It’s moist and comes together easily and keeps well for 4-5 days when kept in an airtight container in the fridge. In fact, the older it gets the better it tastes. The flavors are allowed time to combine and it stays moist.