It's still cold where I am, but the stores have Easter goodies on the shelves and that makes me expect the crocuses and daffodils to spring to life any minute now. Today, flipping through recipes, I've been assaulted by a longing for old fashioned Hummingbird Cake - not the easy versions that are all over the internet and over which no cooks seem to agree - but the delicate, airy, moist and fruity white confection achievable by only the best Southern bakers.
Does anybody know of a diner off I-10 about halfway between Pensacola and Tallahassee - I think it's called Simbo's? They sold the best cakes - and Hummingbird Cake was the specialty. They were made by a lady in the community - not on the premises - as I remember. I wonder if they're still there? Picturesque spot - like so many sources of the best cuisine - right in the middle of four or five gas stations and truck stops.
Here's a way to satisfy that longing for tropical flavors and light creamy textures. This topping or filling can dress up any Hummingbird-wanna-be cakes: mandarin orange cake, pineapple cake, angel food cake, pound cake, banana bread/cake.
If you search, you may find an organic version of instant pudding mix.
TROPICAL TOPPER
1 lg (20oz or 591ml) can crushed pineapple (do not drain)
1 tub (8oz or 230ml) frozen whipped topping (or whip and sweeten your own organic cream)
1 pkg (3.5oz or 100g) instant vanilla pudding mix
Mix together in large bowl until blended.
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