Sorry to post about Hummingbird Cake in two places, but I couldn’t review until today. That is, after the cake was cut.
This cake was so good. I went ahead and categorized it as a “Go-To” Cake — one I’d make again for a party or large group. While next time I might decorate it with a bit more flair, the cake itself was delicious and fruity — definitely not overly sweet, in my opinion.
The only thing I did differently was to bake the cake in two 9 inch round metal pans rather than three 9 inch round metal pans. I liked doing it in two layers because there was a higher ratio of cake to frosting in every bite.
I read a lot of different reviews on Southern Living and Allrecipes and noticed people were reducing the oil quite a bit and then complaining that the cake wasn’t as good. I’m sure there are a lot of good low-fat hummingbird cake recipes out there, but if you reduce the oil in a recipe then you’re going to have proportionately more sugar, flour and everything else. It throws the whole cake off. So if you want a lower in fat cake, you might try a lightened version. In fact, here’s a reduced fat humming bird cake recipe from Southern Living. I will definitely be trying this one.