A very happy anniversary.
Joyful. Joyful. Joyful. Thank you Nordic Ware. I have been waiting – patiently, patiently waiting – for two Bundt tins I had ordered which were supposed to be delivered in mid-May. They have arrived much, much earlier. Hurrah! Besides that, the lovely Harvest Pumpkin Patch Pan I bought second hand was delivered too. I feel like a kid on Christmas. I couldn’t wait to use them. They arrived at about 10:30 this morning. All that I had to do was choose which one to use and I was up and at ’em. No competition. The stunning new 70th anniversary Crown Bundt tin is a Crown fit for a queen. ABSOLUTELY GOLDEN.
A thing of beauty…
The thing was, I knew in advance that the Harvest Pumpkin Patch tin was arriving so I had arranged the ingredients to suit the tin. The recipe was for Pumpkin-Banana Bundt cake and it was probably not the most suitable recipe. It would no doubt have been much more appropriate to bake a pumpkin cake in a tin that is shaped like pumpkins. Not a chance. One look at the Crown Bundt tin and there was no way. Feast your eyes on this and tell me you haven’t fallen in love with it too. Bee-yoo-tiful.
…Is a joy forever.
So anyhoo. I quickly got the cake mixture together and popped the cake in the oven. That’s about it on the cake front. The recipe worked nicely. Blah. It domed a little. Blah. And tasted fine. Meh. I have included the recipe below should you want it, it is a bakery blog after all. But the star of this show is most definitely the tin. My oh my. I don’t know if the people at Nordic Ware have a new formula for their non-stick coating. I am assuming they do, because after 10 minutes resting the cake slipped out of the tin like a dream. Apart from a few tiny crumbs there was hardly any clean up at all. A quick once over in soapy water. The end.
A tin to bake it in.
What more can I say. The 70th Anniversary Crown Bundt tin has leapt into the top 5 of my favourite cake tins. Maybe. Just maybe. Top 3. *Gasp*. I am head over heels in love with this tin. Sadly, I am destined to cheat on her with another. I’ve just ordered Crown tin number two to be delivered as QUICKLY AS POSSIBLE PLEASE! I will need a spare just in case something terrible should happen to the first one. Like being worn out due to over use. And that possibility is very, very real. Now here’s that recipe… Enjoy.
- 350g Plain Flour.
- 2 tsp Baking Powder.
- 2 tsp Mixed Spice.
- 1 tsp Ground Ginger.
- ½ tsp Bicarb.
- ½ tsp Salt.
- 100g Granulated Sugar.
- 100g Soft Dark Brown Sugar.
- 2 Large Eggs.
- 260g Mashed Banana.
- 260g Mashed Pumpkin.
- 1 tsp Ginger Puree (optional).
- 110g Margarine (melted and cooled slightly).
- Up to 50g Icing Sugar (optional).
- Position a shelf in the centre of the oven. Preheat the oven to Gas Mark 4. Grease and flour a 10 cup Bundt tin.
- Sift together the flour, mixed spice, baking powder, ground ginger, bicarb and salt. Set aside.
- Using the paddle attachment, beat together the granulated sugar, brown sugar and eggs until thick and mousse like.
- Add the mashed banana, pumpkin and ginger puree and beat to combine.
- Switch to using a hand held balloon whisk.
- Gently whisk in the flour mixture until just combined.
- Gently whisk in the melted margarine until just combined.
- Pour into the prepared tin and smooth the surface if necessary.
- Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. The cake should be pulling away from the sides of the tin slightly.
- Cool in the tin for at least 10 minutes before turning out onto a cooling rack to cool completely.
- Dust with icing sugar just before serving, if desired.