Hummingbird Cake with Fruit and Cream

The best part about getting back from vacation, besides sleeping in our own bed, is not having to eat in restaurants. We enjoy our own cookin’ more than restaurant food, and it was wonderful to have a home cooked meal after two weeks of eating in hotels and restaurants.

The first meal we had when we got back was Kemal’s famous spinach soup, which he thoroughly enjoyed making. Then I made a quick and easy dessert. We were having a friend over for dinner and I was very tired after unpacking, doing loads of laundry, going through mail, etc., that I didn’t want to make anything time-consuming for dessert.

This hummingbird cake fit the bill and went well with the fresh fruit I purchased.

It’s a very dense cake which is what I wanted, so if you prefer your cakes to be light and fluffy then this cake won’t fulfill your expectations. I prefer heavier, more dense cakes so it was perfect for me. It’s also not very sweet. The fruity, nutty flavor and texture of the cake compliments the fruit and cream. It’s a satisfying dessert that isn’t loaded with too much sugar. You can indulge without feeling guilty.

Hummingbird Cake with Fruit and Cream (Adapted from: Edna Lewis and Scott Peacock from “The Gift of Southern Cooking.”