Hummingbird Cake

First published in Southern Living in 1978, this super-moist spiced layer cake slathered with cream-cheese frosting is, as cookbook author Ben Mims puts it, a“people-pleaser.” For the cake: 3 cups all-purpose flour, plus more for dusting pans 2 teaspoons ground

cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup finely chopped

pecans 1½ cups granulated sugar 1 cup packed light brown

sugar 3 large eggs, beaten 1 (8-ounce) can crushed pineapple or 1 cup pureed fresh pineapple 2 cups mashed ripe bananas (about 5 bananas) 1 cup canola oil 2 teaspoons vanilla extract For the frosting: ¾ cup (1½ sticks)

unsalted butter, at room temperature 2 (8-ounce) packages

cream cheese, at room temperature 1 tablespoon vanilla

extract 2 cups confectioners’

sugar, sifted Chopped pecans for

garnish

To make the cake: Heat the oven to 350 degrees. Spray three 9-inch round cake pans evenly with baking spray, and dust with flour.

In a bowl, combine the flour, cinnamon, baking soda, and salt; stir in the pecans. In a large bowl, combine the granulated sugar, brown sugar and eggs. Whisk until smooth. Add the pineapple, bananas, oil, and vanilla and whisk until the batter is smooth. Add the dry ingredients and whisk until just combined and smooth. Divide the batter evenly among the prepared pans and smooth the tops. Give the pans a good bang on the counter to settle the batter evenly into the bottom of the pans. Bake, rotating the pans halfway through baking, until a toothpick inserted in the middle comes out clean, about 40 minutes. Let cool in the pans for 25 minutes, then invert the cakes onto wire racks and let cool completely. (The cakes can be wrapped in plastic and set aside for up to 1 day.)

To make the frosting: In a bowl, combine the butter and cream cheese and beat with a mixer until smooth. Add the vanilla and confectioners’sugar and beat on high speed until light and fluffy. Place a cake layer on a cake stand and, using a small rubber or offset spatula, spread 1 cup of the frosting evenly over the top. Place the second cake layer on top and frost with another cup of frosting. Repeat with the remaining cake layer, then spread the remaining frosting over the top and sides of the cake. Sprinkle with the chopped pecans and refrigerate to firm the frosting, at least 1 hour. Serve chilled or at room temperature. Serves: 12

— Adapted from “Sweet & Southern” by Ben Mims (Rizzoli, $39.95)

865 calories (percent of calories from fat, 52), 9 grams protein, 96 grams carbohydrates, 3 grams fiber, 51 grams fat (18 grams saturated), 125 milligrams cholesterol, 420 milligrams sodium.

Put the cornbread in a 3-quart oval or rectangular baking dish. Heat the butter in a small saucepan over medium-high heat, stirring often, until it begins to brown lightly. Remove from the heat and stir in the milk, sugar, vanilla and salt, stirring until sugar dissolves. Stir in eggs; then pour over the cornbread. Let sit for about 10 minutes to allow cornbread to soak up the custard; then cover with a sheet of aluminum foil. Bake for 30 minutes, remove the foil, then continue to bake until golden brown and set, about 30 minutes more. Let cool for about 10 minutes before serving, drizzled with the sauce. Serves: 8-10 — Adapted from “Sweet & Southern” by Ben Mims (Rizzoli, $39.95)

Cornbread Pudding only, based on 8: 542 calories (percent of calories from fat, 49), 13 grams protein, 57 grams carbohydrates, 2 grams fiber, 29 grams fat (17 grams saturated), 254 milligrams cholesterol, 970 milligrams sodium.