Doctorbird Cake
from https://www.visitjamaica.com/

This unique and flavourful cake first emerged in the 1970s through the efforts of Jamaica's tourism industry. We dug down into the archives and rediscovered one of the first apprearances of the original recipe for what is now known as Hummingbird Cake. In this blog we share that recipe. Jamaica's beloved national airline, Air Jamaica, published the Doctor Bird Cake recipe in February 1971 in The Daily Gleaner; the island's oldest continuously published newspaper. The article was part of a feature on the dishes offered as part of the in-flight menus of Air Jamaica. The article described Doctorbird Cake this way,

a moist rich dessert loaf made with pineapples and bananas and named after the national bird, and the airline's symbol; the twin-tailed hummingbird native to Jamaica.

The original recipe for Doctorbird cake was named after Jamaica's national bird, the red-billed swallow-tail or streamer-tail hummingbird (Trochilus Polytmus). Endemic to Jamaica, the bird's beautiful feathers produce iridescent colours. For years, the Doctor bird has been immortalized in Jamaican folklore and song. The Air Jamaica logo prominently featured the Doctor Bird, a true symbol of national pride. Following the original publication of the recipe, the name was adapted to 'Hummingbird Cake' by North American magazines, still, its connection to Jamaica remains.

Back in the 70s, Air Jamaica and the Jamaica Tourist Board promoted the recipe for Doctor Bird cake to showcase the island's tropical flavours and spices. Today, Hummingbird cake is still loved for its sweetness of ripe bananas and pineapple, moist texture, and notes of warming cinnamon.

Here's the original and official Doctorbird Cake recipe, the Jamaican predecessor of Hummingbird Cake.

3 cups flour
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1/2 cup vegetable oil
1 cup milk
1 8 ounce can crushed pineapple
1 1/2 teaspoon vanilla extract
3 eggs
2 cups diced bananas

Pre-heat oven to 350 degrees

Grease and lightly flour the bottom and sides of a 3 quart bundt cake pan

Into a large mixing bowl sift flour, baking soda, baking powder, salt, cinnamon, and sugar. Pour in oil and milk. Add pineapple and eggs. Mix well with a large wooden spoon or rubber scraper. When all ingredients have been combined, stir in diced bananas.

Pour batter into prepared pan. Bake for 60 minutes. Test for doneness and if cake is not completely baked allow an additional five to ten (5-10) minutes.

Cool in pan on cake rack for 20 minutes before turning out onto serving platter. If desired, sprinkle with confectioner's sugar and garnish with slices of bananas and pineapple chunks. Cake will remain fresh for some time if wrapped and stored in refrigerator. Serves 12 -14.