Method

Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat the inside of a Bundt pan with nonstick cooking spray, then completely dust with flour and shake out the excess.

Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl to combine and aerate; set aside.

Whisk together the oil and eggs until well blended in medium-size bowl. Stir in the bananas, nuts, pineapple, and vanilla.

Pour the wet ingredients over dry and stir until combined. The batter will be heavy; make sure you combine well and there are no pockets of flour left. Scrape into the prepared pan.

Bake for 55 minutes to 1 hour and 5 minutes, or until a wooden skewer inserted into the cake shows a few moist crumbs when removed. Cool the pan on a wire rack until almost compeltely cooled. Unmold and place the cake directly on the rack to cool completely. The cake is ready to frost. Alternatively, place the cake on a cardboard round and double-wrap in plastic wrap; store at room temperature and assemble within 24 hours.

Have the frosting ready to use. Cover the entire cake, top, sides and inside the center with frosting. Make attractive but casual swirls here and there all over the cake with an icing spatula or the back of a spoon. The cake may be served immediately, or refrigerated overnight in a covered container. Bring to room temperature before serving.

Right before serving, fill the center of the cake with your fruit of choice, making sure there is a generous amount, mounding it in the center. If desired, individual pieces of fruit can be used to decorate the base of the cake as well; this works best with berries.

Cream Cheese Frosting

Here is a classic cream cheese frosting for carrot cakes and many other cakes as well. It is very creamy, spreads like a dream, and is not too sweet—but sweet enough. Makes 3 2/3 cups

• 1 pound full-fat or Neufchâtel cream cheese, at room temperature, cut into pieces
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
• 2 2/3 cups confectioners’ sugar, whisked before measuring

In a large bowl, with an electric mixer on medium-high speed, beat the cream cheese until smooth, about 2 minutes; you want to eliminate any lumps. Add the butter and beat on medium- high speed until very smooth, scraping down the bowl once or twice. Add half the sugar, beating on low speed until absorbed, then add the remaining sugar and beat until smooth and creamy.

The frosting is now ready to use. It is best if used immediately; may be refrigerated in an airtight container for up to four days. (Bring it to room temperature and reheat after storing.)

Reprinted with permission from ©Dede Wilson, The Birthday Cake Book: 75 Recipes for Candle-Worthy Creations, published by Harvard Common Press   click for book review

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