Tropical spiced fruit and nut cake

This is an awesome cake. We really enjoyed the blend of favors. To reduce the fat, I cut back the oil to 1/2 cup and replaced it with 1 1/4 c. plain yogurt. I also didn't have blueberries, so I used frozen saskatoons (native to our area)instead. I also cut back the sugar by 1/3 to 1/2 as we prefer cakes that are less sweet.  -  19 Feb 2002  (Review from Allrecipes US | Canada)

With minor variations, this is the classic Hummingbird Cake – and it’s a good variation at that! I liked so much about this recipe – the addition of blueberries, dicing rather than mashing the bananas and the additions of both nutmeg and cinnamon. Coating the pan with ground coconut was interesting, however, I didn’t do that as I was using specialty cakelet pans which didn’t make that particularly practical. While I wouldn’t say the cake is greasy, I do think reducing the oil by 1/4 c. wouldn’t hurt. This cake is rich, heavy and sweet, so in my view no icing is necessary – in fact, I would recommend against it. A simple dusting of powdered sugar is all this needs; although a very runny powdered sugar glaze just to shine it up would be nice too. (Note: My cakelet pans were 6 (one cup) individual molds. I used two of these pans for one recipe yielding, then, 12 individual cakelets. I baked them at 325 degrees for about 30 minutes, covered with foil toward the end of baking to prevent overbrowning)  -  16 Jun 2011  (Review from Allrecipes US | Canada)

Oh so good. Very moist. I didn't bother with processing the coconut. I just added it along with the fruit and nuts. This is a definite make again recipe. I'm anxious to try it with other fruits such as mixed berries, nectarines or cherries.  -  28 Jan 2005  (Review from Allrecipes US | Canada)