Description
The Dr. Bird Cake has strong ties to Jamaican culture and heritage. The cake’s name is inspired by the Dr. Bird, which is the national bird of Jamaica. Known for its vibrant green feathers and its habit of pollinating flowers, the Dr. Bird is a symbol of life and vitality in the Caribbean. Much like the Dr. Bird, this cake combines rich ingredients and a unique flavor profile that represents the island’s zest for life.
Ingredients
For the Fruit Mixture:
-
1 ½ cups mixed dried fruits (raisins, currants, sultanas)
-
1 cup prunes, chopped
-
1 cup candied cherries, chopped
-
1 cup dried papaya (or pineapple), chopped
-
1 cup dark rum (Jamaican rum like Appleton Estate preferred)
-
½ cup freshly squeezed orange juice
-
1 tablespoon grated fresh ginger (optional)
For the Cake:
-
2 ½ cups all-purpose flour
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
½ teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
½ teaspoon allspice
-
½ teaspoon salt
-
1 cup unsalted butter, softened
-
1 ½ cups packed brown sugar (preferably dark brown)
-
4 large eggs
-
1 teaspoon vanilla extract
-
½ cup unsweetened applesauce or fruit puree
-
1 cup chopped nuts (walnuts or pecans work great)
-
½ cup chopped crystallized ginger (optional)
For the Glaze:
-
¼ cup dark rum
-
¼ cup water
-
2 tablespoons sugar
Instructions
1. Prepare the Fruit Mixture
In a large bowl, combine the dried fruits, chopped prunes, cherries, papaya, and grated ginger (if using). Pour the dark rum and orange juice over the mixture and stir. Cover and let it soak for at least 24 hours, but ideally 48 hours. The longer it soaks, the more intense the flavors will become.
2. Prepare the Cake Batter
Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan or bundt pan with parchment paper. In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, allspice), and salt.
In another large bowl, cream the softened butter and brown sugar together until light and fluffy (about 5 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture in batches, alternating with the applesauce or fruit puree, and mix until combined. Fold in the soaked fruit mixture, nuts, and crystallized ginger (if using).
3. Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour and 30 minutes to 2 hours, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover with aluminum foil and continue baking. Once done, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
4. Prepare the Glaze
In a small saucepan, combine the dark rum, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Simmer for about 5 minutes until it thickens slightly. Brush the glaze over the cooled cake for a shiny finish and extra flavor.
5. Serve and Enjoy
This cake is best when allowed to rest for a day or two, letting the flavors meld together. Wrap it in plastic wrap to keep it moist. Slice and serve during special occasions, or enjoy with tea or coffee!
Notes
The Jamaican Dr. Bird Cake, also known as Hummingbird Cake, is a tropical delight filled with ripe bananas and crushed pineapple, symbolizing the island’s warmth and flavor. Traditionally served at celebrations, this moist and flavorful cake is perfect on its own or topped with cream cheese frosting and a sprinkle of chopped pecans. For an extra island touch, garnish with toasted coconut or a dash of rum glaze. Enjoy a slice of the Caribbean!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
Keywords: Delicious Jamaican Dr. Bird Cake Recipe