I want to add the Hummingbird cake to my menu & made the recipe posted on Joyofbaking.com....came out very dense but moist...just heavy. Any one have any experience with making not such a dense hummingbird cake??? Thanks!!!

I use the Magnolia Bakery recipe -- it's to die for!!

ok..trying to search for this & not finding it

You have to buy the cookbook. I don't think it's online anyplace. It might be though.

You have to buy the cookbook. I don't think it's online anyplace. It might be though.

ahh...ok! thanks!!!

I just found the recipe as I was looking for a good humingbird cake recipe as well. Here you go.

http://www.beachloverkitchen.com/2009/11/magnolia-bakeryhummingbird-cupcakes.html

I found the Magnolia recipe by googling Magnolia Bakery Hummingbird Cake Recipe and found it under Humming Bird Cake Recipe/Taste of Home Community. They had 3-4 recipes on the same page, and the Magnolia one was at the bottom.

This is my fav and the one we use at my shop. Ive made a few changes and adjusted to our specifics and oysters one of my most requested. The recipe is so basic and down home....you will seriously fall in love! Enjoy and let me know how it goes

http://www.oprah.com/food/Art-Smiths-Hummingbird-Cake

thank you for the replies...recipes are very similar to the one i did. i will keep plugging away & hoping it goes better next time!! thank you!!!!

AHi is this recipe stable enough to be used as a tiered wedding cake either the Oprah recipe or the magnolia one??? I always ask to make sure because I don't want anything not stable enough to be stacked for tiered cakes. Thanks!

AUse less flour, say, 2 1/2 - 2 3/4 cups of all purpose. Dont drain the pineapple. Use 3 eggs and one full cup oil. Add 1 tsp bp along with the 1 tsp bs.