For nine decades, Hough Bakery was the go-to bakery for Clevelanders, from weddings to birthdays to Easter traditions. One of Cleveland’s most iconic local brands, Hough Bakery was opened by Lionel Archibald Pile, an immigrant from Barbados, in 1903. Archie, as he was called, and his bakery quickly became a Cleveland staple. By the mid-1970s, he and his four sons were operating more than 70 locations. One of their most popular holiday products was their daffodil cake.

What is a daffodil cake? It’s a holiday favorite most closely tied to the beloved Cleveland bakery; a moist angel food cake frosted with buttercream icing and sprinkled with bits of grated citrus and crushed pineapple. This particular confection was available only at Easter and was a constant fixture for many Clevelanders. Relive the glory days of one of the most fondly remembered bakeries by making your own daffodil cake this Easter!

1 cup cake flour

1 ½ cups plus 2 Tablespoons granulated sugar

1 ¼ cup egg whites (10 large eggs at room temperature)

¼ teaspoon salt

1 ½ teaspoon cream of tartar

½ teaspoon vanilla

4 large egg yolks, at room temperature

1 teaspoon finely grated orange & lemon zest plus more for garnish

2 Tablespoons orange juice

1 ½ cups confectioners’ sugar, sifted

1 Tablespoons orange juice

2 Tablespoons crushed pineapple

1 Tablespoon butter, melted

1. Preheat oven to 375 F. Sift flour with ½ cup sugar. In large bowl, with mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling ¼ cup at a time over egg whites. Beat until sugar is just blended. With rubber spatula, gently fold in flour by fourths until fully incorporated.
2. In another bowl, with mixer at high speed, beat egg yolks with orange & lemon zest, juice and remaining 2 Tablespoons sugar until thickened and pale in color. Fold in one-third of white batter.
3. In ungreased 4” deep 10” tube pan, alternate yellow and white batters to give a marbleized effect ending with white batter on top. Bake 35 to 40 minutes or until straw inserted in center comes out clean.
4. To cool cake, invert tube pan and let hang until completely cooled. Do this by resting pan on center tube or by placing tube over funnel or neck of bottle. Cake will shrink if warm when removed from pan. To remove cooled cake, use thin bladed knife or spatula to loosen cake all around side and tube. Invert cake onto wire rack and lift off pan.
5. In small bowl, mix confectioners’ sugar, orange juice, pineapple and melted butter until smooth. Brush all over cooled cake and let sit until partially set. Garnish cake with orange zest, either finely grated or in thin strips. Makes 12 slices. Enjoy!