A few months ago, Hanaâ e-mailed me with the suggestion that we get together to bake a HCB weekly selection. That seemed like an excellent idea, and Woody signed up to
Oh! Not only did Hanaâ arrive right on time, but she also brought a present--her Minnesota State Fair Prize-Winning Lemon Cake!
I did one regular-sized loaf pan, and Hanaâ did three mini-pans. I made the recipe exactly as is, and Hanaâ omitted the walnuts. (She's violently allergic to nuts, so I told her it was okay to skip them. Nice of me).
Other than that, our cake/breads were exactly alike and ready to go into the oven at the same time.
The inside of Hanaâ's loaf is more golden than mine, which was considerably darker, both because of the walnuts and the fact that my banana was darker than hers (she had cleverly mixed hers with lemon juice to keep it banana-y looking). Her version tasted more like banana bread than mine, where the walnuts added another dimension of flavor.
Both were very good, and very different from anything else in the book: simple, moist, and not at all shocking to anyone's cardiologist. It's more bread than cake, but if you baked it in a bundt pan and poured a glaze over it, I'm guessing that no one would argue with you if you called it a cake. Probably no one would argue with you about anything if you offered them a piece of this Many-Splendored Thing, no matter what you called it.
Jim: "It's very good. I like the crunchiness of the nuts, and the banana flavor that's subtle, not excessive."
Woody: "It's the healthiest cake in the book--a complete meal in a cake."
Hanaâ: "I didn't really taste the carrots or zucchini. I like how moist it is--moist without being wet."