Follow these step by step instructions to make the traditional bunny cake you fondly remember from your childhood. You'll need two 9-inch layer cakes. Cut out the ears and the remaining cake is the bow tie. Decorate with white icing, shredded coconut, jelly beans and licorice.
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
This is the recipe I used to make plum freezer jam on 7/8/15. I added 1 tsp ginger and 1/4 tsp nutmeg. I made it again on 7/9/15 and added 1/2 tsp orange peel and 1 tsp cinnamon. I added cardamom to the last two batches and they were THE BEST OF ALL!