I am a collector of cookbooks. I love the regional ones put together by church ladies or auxiliaries. For years I have run across a cake called a Doctor Bird cake & wondered WHY it had such an odd name.
This delicious concoction has bananas, pineapple, cinnamon, & pecans as the main ingredients iced with a cream cheese frosting.
In another cookbook, I discovered this same recipe entitled ‘Hummingbird cake.’
My friend Kay loves this dessert! She is also my Pastor’s wife. She is all over our 3 story church building on Sunday morning counting heads, finding supplies for teachers, overseeing things to assure that worship & service go as smoothly as possible.
She likes being in the background, supporting her husband who is out in front teaching & preaching. But she is always down front at the end of the service, available to pray with others or share scripture to help someone accept Christ as their Savior.
My pastor readily admits that Miss Kay caught his eye in high school, & he came to the very church he now pastors because of her & her commitment to the Lord. They’ve been married for over 50 years!!
Miss Kay reminds me of a hummingbird on Sunday morning. She flits here & there, never staying for long, but doing her duties cheerfully to meet the needs of our church.
So today, in her honor, I’m sharing the recipe for Hummingbird Cake. I’ve also discovered that the name of this cake seems to have its roots from Jamaica where the ingredients of bananas & pineapple grow abundantly, & the Hummingbird, also called the “Doctor Bird” thrives.
Pastor’s wives are often the unsung hero in our church. We forget that they, like us, crave real friendship, feel down at times, or might be going through a difficult season in life.
Encourage YOUR pastor’s wife today! She deserves it!!
Feb 2018 (I just made reservations to go to the 40th Anniversary of the church we attended in Omaha, Nebraska because the pastor’s wife asked me to. :-) See you soon, Sandy!)
3 c. cake flour 1-1/2 tsp. vanilla
2 c. sugar 1 (8-oz.) can crushed pineapple, undrained
1 tsp. salt 1 tsp baking soda 3 eggs, beaten 1 tsp. cinnamon
2 c. chopped bananas 2 c. pecans, chopped
1-1/2 c. vegetable oil
Combine dry ingredients; add eggs and vegetable oil, stirring until dry ingredients are
moistened. Do not beat with mixer.
Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas.
Spoon batter into 3 well greased and floured 8 inch cake pans.
Bake at 350° oven for 25-30 minutes. Cool in pans for 10 minutes. Remove to a rack and cool completely. Frost with cream cheese frosting, then sprinkle with remaining chopped
Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened 1 tsp. vanilla
1/2-1 c. butter, softened 2 lbs. confectioner’s sugar
Beat cream cheese until softened and no lumps. Add softened butter.
Gradually mix in confectioner’s sugar and vanilla. If you want a softer frosting, use the full amount of the butter. I use the smaller amount of butter for a stiffer frosting so that it can be piped onto cake.