Hansen-Spear Funeral Home – Quincy, Illinois

Spear Family Cooking: Hummingbird Cake

Posted on January 11, 2017 by Theresa Spear

Hummingbird Cake | Hansen-Spear Funeral Home - Quincy, Illinois

Today I am sharing the Hummingbird cake recipe which in Quincy is known as the Quincy Service League Gift Show Hummingbird Cake.  It is a dessert which has been made for years by many Service League members and is requested by new and returning gift show patrons.  I checked the internet to see what came up for Hummingbird cake and found there are many variations.

This one will have added notes for those who are gluten free.  In my opinion, it is absolutely a divine splurge!

This year I made two gluten free cakes for Service League and one for my dad’s birthday which is November 19th.  Dad’s version is shown here because Will was impressed with the level of frosting/icing.   I believe it definitely gives a person the option to indulge.  My fallback position when challenged on the amount of icing on the cake was the recipe called for that amount!

The original recipe calls for 3 cake pans, but I used 2 and therefore the cake has larger layers and COULD have less icing.  Honestly, it is such a yummy cake I decided to make it in regular and small aluminum loaf pans for sharing.  Of course, I used much less icing on loaf pan versions.

Give it a try and plan to share the results.  It is another one of the wonderful finds at the Service League Gift Show.

 

Hummingbird Cake (Service League Gift Show)

 

Cake Ingredients:
2 cups flour (Gluten Free – use “Cup 4 cup” brand)
1 tsp – salt
1 tsp – baking soda
2 cups – sugar
1 tsp – cinnamon
3 eggs
1 ¼ cups – salad oil   (Gluten free – 11/2 cups)
1 tsp – vanilla
1 can (8oz) crushed pineapple, undrained
2 cups – chopped bananas
1 cup – apple, chopped
1 cup- coconut
1 cup- chopped nuts

Directions:
Combine the dry ingredients in a large bowl.

Add the eggs and oil (Do NOT beat).

Stir in the remaining ingredients.

Spoon the batter into two well-greased and floured 9″ layer pans.

Bake at 350 degrees for 25 – 30 minutes.

 

Frosting (you may have some left)

Ingredients:
2 pkg. (8oz/each) Cream cheese, softened
1 cup, butter, softened
2 lbs. – powdered sugar
2 tsp. – vanilla

Beat the cream cheese and butter until smooth.

Add the powdered sugar, beating until light and fluffy.

Stir in the vanilla.

 

Frost between the layers and on the top and sides of the cakes.

Cover and Refrigerate.

Small Hummingbird Cake

 

 

 

 

 

 

 

 

This would be very good in small loaf pans for gift giving.

 

Speak Your Mind

Mother had slipped from us for months.  Her appearance at the funeral home was amazing.  She looked like she did years previous.

— D.M.

We appreciated the Spear family and staff very much.  They handled every detail in an efficient and caring way.

— M.S.

Thank you for the great care you provided our family after my brother passed.  God bless you as you serve and minister to the Quincy-area families.

— K.F.