I only have one photo of this cake, which is a shame, as inside it looked pretty awesome! It was my first three-layered cake, and that extra level of cakiness makes all the difference: indulgent, spectacular and even more delicious.
Making a double quantity of cream cheese icing made my blood sugar level soar just by osmosis, but it was worth it, and I did use the entire batch!
The cake inside is the Hummingbird Bakery cookbook‘s Hummingbird cake, a tropical concoction of banana, pineapple and pecan.
The lady of the moment loved it, which is the most important thing. Good luck in your new job Gill! We’ll miss you.