November 15 is National Bundt Day. Who knew? Well, Nora over at The Great American Cooking Project did and she's hosting the National Big Bundt Appreciation Bake-Off. The bundt pan was first marketed in 1950, but bundt cakes didn't really take off until one took second place in a Pillsbury baking contest in 1966. Now an American icon, the bundt played a cameo role in the movie My Big Fat Greek Wedding.
I haven't made a bundt cake in years and could not decide on a recipe. This one at The Wednesday Chef made me want to reproduce Bittersweet Orange Cake, only with the raisins soaked in rum, but I didn't think it was quite fair to use a recipe I'd already written about. The stunning photo of Becks and Posh's Three Citrus Bundt Cake sent me into despair and made me want to hang myself from the rickety fire escape outside my 6th story walk-up as I contemplated the impossibility of ever managing a photo as beautiful. What to do?
I called my mother.
My Mom is a very excellent cook, but I have no particular memories of bundt cake coming from her kitchen. I remember that she had some bundt cake recipes, but they don't occupy that special memory place that her lemon nut bread, and her apple pie and lemon meringue pie live in. I called her anyway because I always call her when I need food advice.
Me: I need to make a bundt cake but I don't have any ideas and it has to be from scratch.
Her: Hmmm... all the bundt cakes I used to make had a mix in them. Why are you making bundt cake?
Me: Well, see, it's for National Bundt Day and this other blogger ... <fast forward to point of call> ... so now I just need to figure out what kind of bundt cake to make.
Her: I'm getting my recipe box. Hang on... okay, what about Barbara Teague's Hummingbird Cake?
Me: Why is it called Hummingbird Cake?
Her: I don't know, but it's good. Also, Isabel Stevenson used to make Vanilla Butternut Pound Cake in a bundt pan that was to die for, but you have to be able to buy the flavoring.
Me: Okay, send me both recipes and I'll check them out.
It turns out that Hummingbird Cake is an old Southern Magazine recipe and is usually made in layer pans, not as a bundt. I went with this recipe because the ingredients are similar to carrot cake (well, if you substutute the carrots with banana), and carrot cake does well in a bundt pan. I did decide to try a different topping-- and created a pineapple lemon glaze instead of using the usual cream cheese frosting.
Hummingbird Cake
3 cups all-pupose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans or walnuts, divided
2 cups chopped bananas
Combine dry ingredients in a large mixing bowl; add the eggs and salad oil, stirring until dry ingredients are just moistened. Stir in vanilla, pineapple, nuts, and bananas. Pour into a greased, floured bundt pan. Bake at 350 F for 1 1/2 hours. Let cool for an hour before removing from the pan.
Drizzle with lemon pineapple glaze (there is no recipe for this-- just mix powdered sugar with the juice of one lemon and some pineapple juice until it tastes the way you like it). Sprinkle lemon zest over the glaze while it's still wet.
(Thanks to my daughter Sophie for helping me with the retro look of the photo. We were going for the feel of a 1970's cookbook illustration)
This cake was delicious! And the pineapple tasted amazing with the bananas.
Posted by: Sophie | November 11, 2007 at 10:12 PM
A wonderful 70's look! I have never heard about a hummingbird cake...but I love carrot cake and this recipe sounds as wonderful...with the pinepapple!
ronell
Posted by: myfrenchkitchen | November 12, 2007 at 02:18 AM
I love this!! But it is actually the recipe of my mother-in-law.....Barbara Teague, not Barbara Malm........Mom???!!!
Posted by: Lisa | November 12, 2007 at 07:09 AM
Sophie, glad you liked it and thanks for your help with the photo!
ronell, it's very moist and lovely... and works well as a bundt. Thanks for dropping by!
Lisa, don't blame Mom-- it was probably my transcription skilss. I've corrected it.
Posted by: Ann | November 12, 2007 at 07:41 AM
Hummingbird cake!
Back in my 4-H days, I made a hummingbird cake for the county fair contest. I can't remember much about the cake itself, except that it involved pineapple and that I struggled to keep the cake layers together - Maryland's late-summer humidity will melt all but the sturdiest icings. It was beautiful. The judge looked at my recipe card, "I don't like pineapple." She tasted my cake, "Great texture. But it tastes like pineapple and I really hate pineapple."
Needless to say, I started entering my pies instead. You're talking to the 2002 Frederick County Fair Pie Champion. Whoop!
Posted by: Karyn | November 12, 2007 at 01:08 PM
Karyn, your judge does NOT sound unbiased! Pie Champion! Woot!
Hey, are you in Leesburg, VA? My stats show a regular visitor from there and I was wondering if it's you?
Posted by: Ann | November 12, 2007 at 01:42 PM
Nope, not me.
I'm staying in Frederick County, MD. I was born in Massachusetts - I can only go so far below the Mason Dixon before I can't find iced tea the way I like it (sans sugar). :)
Posted by: Karyn | November 12, 2007 at 02:18 PM
Now don't hang yourself on the fire escape, it's getting chilly and you might get a cold!
hehe
Looks lovely!
Posted by: Zenchef | November 12, 2007 at 03:03 PM
Ann - the cake looks fantastic! Lisa - I did say Barbie Teague.
Posted by: Maryanne | November 12, 2007 at 05:48 PM
Great post! We love hummingbird cake and love seeing Beanie's name! Love, Andi and Misty
Posted by: Misty and Andi | November 12, 2007 at 06:52 PM
Hey Ann. I love the sound of a hummingbird cake. It sounds both light and airy and intense. I always make my carrot cake in a ring mould and I love banana bread/cake so will have to try this one. I certainly appreciate big bundts, even if I didn't participate in the bake-off
Posted by: African Vanielje | November 13, 2007 at 07:18 AM
Karyn, Leesburg isn't THAT south... :-)
zenchef, it's surprisingly warm here in NYC... but I'll stay off the fire escape. :-)
Mom, thanks for the suggestion! It's really yummy!
Misty and Andi, I hadn't had Beanie's cake before... so glad Mom pointed me to it!
Vanielje, you're exactly right... it was like a light banana bread in texture with a real pow! from the pineapple.
Posted by: Ann | November 13, 2007 at 11:49 AM
Just to let everyone know, this cake is amazing! We started off with a whole one Sunday afternoon, and by Monday afternoon I must admit I had eaten at least half of it! Looking back, one might call it excessive, but to me is was GOOD! Also, it's great as a breakfast cake (I should know...)
;-)
Posted by: Sophie | November 13, 2007 at 04:49 PM
Very nice blog. I really love all your posts on the art work and want to follow up on those. Your sister is very talented also. Sounds like it runs throughout your family. Thanks for visiting me too
Posted by: Pasticciera | November 16, 2007 at 05:52 AM
I love this cake and make it all the time adding 2 cups finely chopped or grated carrots and people love it. I'm looking for a recipe my great aunt use to make. It is for a cake that taste like iced tea with lemon, any ideas?
Posted by: Connie Shinuald | January 22, 2008 at 12:18 AM