This cake caught my eye as it had some of my favorite flavors: bananas, pineapple and cream cheese frosting! Then I saw taht it was the most requested recipe in Southern Living Magazine history so I am guessing that some of you southern bakers might know this cake. It is divine and I am contemplating making it as muffins and not frosting it. The flavor is that good! Plus the name is so charming and I long for the hot summer days when the hummingbirds are hovering about drinking nectar. Enjoy!
There has been so much wonderful work done in the garden lately! The gourd and sweet pea trellises have been built and installed by Winslow, the pansies have been planted in abundance by Marjorie, the weeding has been done with diligence by Jenna. How exciting!
Red Efts are a familiar site in New England in muddy, soggy spring, but the first glance of one brings excitement indeed! I tweeted two weeks ago that the Red Efts were crossing, as they make the journey from the muddy woods to the ponds. The Tudor family has long known this is a sure sign of spring, one of nature's many clues to us that winter will soon be banished for a few months of glorious Vermont summer.
I have been making this cake for years and it remains my favorite. The yogurt adds a nice texture and a little bit of "healthy" to it! My children love it and it travels well for lunches and snacks. It is also a very good looking cake for hostess gifts and brunches. I hope that you enjoy this as much as I do!
Over the years the clapboards and shingles on Tasha’s house have darkened from sunlight, rain and time. Winter brings a moment of rest and peace to the land, gardens and house as it sits in the quiet landscape. Christmas is here, as is a cardinal not indifferent to the sunflower seeds scattered around the back step and under the lilacs. Balsam needles and melting snow from the newly set up tree have been swept from the floor, along with bits of paper left over from wrapping presents now under the tree. Indoors everything is alight in reds, greens and gold.