Come Sunday, we will not be serving bunny cake for dessert at our house, or bunny anything else for that matter.
Plans must be made, as you well know, and the Easter Bunny has not, if you can imagine such a thing, even checked in with me yet.
But our wee feisty hummingbirds have, so what say we make hummingbird cake instead.
This popular sweet came to me years ago, the recipe gift of a dear friend in Arlington, who also happens to be a cook of great renown in Snohomish County.
She told me at the time that this concoction had been sent along by her daughter, that she’d had the recipe for ages and ages, and had made it numerous times. And then cautioned that once you start eating it, it’s next to impossible to stop.
"In fact," she said, "I’ve actually been afraid someone would get actively ill due to their nonstop intake of this cake!"
For those of you who missed it the first time around in the Forum, have forgotten about it since then, or cannot now find your copy, here it is again.
And yes, this marvelous three-layer confection is made with chopped bananas, not mashed.
Have a super happy Sunday, say hi to the Easter Bunny for me, and watch your intake of:
In a medium mixing bowl, combine cream cheese and margarine or butter; beat until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
The next Forum will appear in Friday’s Time Out section.