HUMMINGBIRD CAKE

This Southern cake has become one of my family’s favorite Easter traditions—maybe because it’s my favorite and I make it each year. Isn’t that how all family traditions begin? I can assure you that no one’s complaining!

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup vegetable oil

2 teaspoons pure vanilla extract

2 cups sugar

3 large eggs

2 cups mashed, ripe banana (about 3 large)

1 (8-ounce) can crushed pineapple, drained

1 cup chopped pecans

1 cup shredded coconut, unsweetened

CREAM CHEESE ICING

2 (8-ounce) packages cream cheese, softened

1½ cups (3 sticks) unsalted butter, softened

1 teaspoon pure vanilla extract

1½ pounds powdered sugar, sifted

Blue food coloring (optional)

SPECKLED DECORATION

1 tablespoon cocoa powder

1½ tablespoons pure vanilla extract

Decorative speckled eggs (optional)

Makes 1 cake, approximately 12 servings

1. Preheat the oven to 350 degrees. Butter and flour four 8-inch round cake pans.

2. In a medium bowl whisk together the flour, baking soda, cinnamon, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the oil, vanilla, and sugar until combined, about 2 minutes. Add the eggs one at a time, incorporating each before adding the next. Beat at medium speed until the mixture is pale yellow and fluffy, about 3 minutes.

4. In a separate bowl mix together the banana, pineapple, pecans, and coconut. Add to the egg mixture, and stir until well combined. Add the flour mixture, and blend well.

5. Divide the batter evenly among the pans. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the center comes out clean, about 25 to 35 minutes.

6. Transfer the pans to a wire rack. Once the cakes are cooled, invert them onto the racks, then reinvert them so they are top side up. Cool completely. While the cakes are cooling, make the icing.

7. To make the icing, in the bowl of an electric mixer fitted with the paddle attachment, on low speed cream together the cream cheese, butter, and vanilla. Add the powdered sugar, and mix until smooth. Divide the icing evenly between two bowls. Add 2 to 3 drops of blue food coloring, if using, to one bowl of icing, and mix until the color is evenly distributed (add one drop at a time until you reach the desired shade).

8. To assemble the cake, place a layer on a serving platter. Using an offset spatula, spread the layer with ¼ inch of white icing. Top with the next layer, and repeat the process until all four layers are stacked. Ice the sides and top of the cake with the remaining white icing to create a crumb coat. Refrigerate the cake until the icing is set. Ice the sides and top of cake with blue buttercream, and smooth it using a warm metal spatula.

9. To make the speckled decoration, in a small bowl mix together the cocoa powder and vanilla. Stir well until the cocoa is completely dissolved and the consistency is like thin chocolate paint. Cover your work area with wax paper. Lightly dip a basting brush or new paintbrush into the chocolate. Holding the brush with one hand, gently flick the bristles with your other index finger to splatter the chocolate paint. Practice first on your wax paper until you get the hang of it. When you’re ready to start speckling, hold the paintbrush fairly close to the cake, and start splattering. Move up, down, and all around to completely cover the cake. Top the cake with decorative eggs.