I recently celebrated a birthday where my family got into a discussion about what everyone's favourite cake is. There were votes for Chocolate-Peanut Butter and classic New York Cheesecake, but when it came to me I said I didn't have just one favourite, but many. Unsatisfied, they pressed me for a single choice and I replied that I always like carrot cake. "Carrot cake is so boring," my kid whined. While I'm not backing down, I do concede it is not the sexiest of gateaux. That's why I'm psyched about this variation from the brand new Best Of Bridge cookbook, FanFare. The recipe has the wholesomeness of carrot cake and the decadence of cream cheese frosting—and, it's easy to make. Plus its name is definitely more distinctive than Carrot Cake.

RECIPE
Hummingbird Cake

This rich, moist layer cake resembles a dressed-up carrot cake. It's thought to have originated in the southern United States—but no twitters on how it got its name. Small slices will suffice, so it's perfect for a large gathering.

3 cups all-purpose flour
2 cups granulated sugar 
1 tsp baking soda 
1 tsp Chinese five-spice powder or ground cinnamon
½ tsp salt
3 eggs, at room temperature
1 can (398 mL) crushed pineapple, with juice 
1⅓ cups mashed ripe bananas
1 cup canola or vegetable oil
2 tsp vanilla extract
1 cup chopped pecans or walnuts
White Chocolate Cream Cheese Frosting (see recipe, below)
Shaved white chocolate

White Chocolate Cream Cheese Frosting

8 oz white chocolate, chopped
8 oz cream cheese, softened
1 cup unsalted butter, softened

IPreheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line bottoms with parchment paper. In a large bowl, whisk together flour, sugar, baking soda, five-spice powder and salt; set aside. In another large bowl, whisk together eggs, pineapple with juice, bananas, oil and vanilla. Add the egg mixture to the flour mixture, add pecans and stir until just combined.

Divide batter between prepared pans, lightly leveling the tops. Bake for 30 to 35 minutes or until a tester inserted in the center of the cakes comes out clean and the cakes are starting to shrink away from the edges of the pans. Remove from oven and let cool in pans on a wire rack for 15 minutes. Invert cakes onto rack, peel off parchment paper and let cool completely.

Place one cake layer, bottom side up, on a serving plate. Spread with one-third of the frosting. Place the second cake layer on top. Spread the remaining frosting over top and sides of cake. Scatter shaved white chocolate over top. Serves 10 to 12.

Tip: When bananas become overly ripe and are no longer good for eating out of hand, place them in the freezer, with their skins still on, to use in baking recipes at a later date. Thaw the bananas and remove skins before use.

Tip: We like to grease cake pans before lining with parchment paper, because it helps keep the paper from slipping around when we spread the batter. Eliminate the greasing, if you prefer.

Make Ahead: Wrap cooled cake layers individually in plastic wrap, place in an airtight container and refrigerate for up to 1 day, or overwrap with foil and freeze for up to 2 weeks. Let thaw at room temperature for 2 to 3 hours before assembling and serving.

Pair with: Bastor Lamontagne 2007 Sauternes