Tuesday, April 6, 2010
no hummingbirds were harmed in the making of this baked good. i promise. i saw this recipe in the latest issue of the foodnetwork magazine and thought it would be perfect for easter. it was. it was a big hit with the whole three adults who attended lunch. my kids, they were too busy stuffing their cake holes with candy. i tasted a small bite for reviewing purposes, only. it tasted like carrot cake, well sorta, except for the bananas. it was moist, dense and flavorful. the cake is chockful of toasted pecans, banana chunks and pineapple tidbits. the only changes i made the network's masterpiece was to use can pineapple rather than fresh. oh and fyi, the cream cheese frosting recipe listed makes a ton, delicious, but way too much. yes, sometimes you can have too much icing, hard to believe, but true. i ended up stashing the leftovers covered in the fridge. hmmmmm, do i sense red velvet cupcakes in the future, only time will tell.
anywho, this cake is a definite keeper and a do over, again and again. once you try it i think you will agree. enjoy.