Using Bundt pans, or loaf pans for that matter, is just not my thing. Every time, I wait too long or not long enough before I try to remove whatever it is I baked from the pan. This inevitably leads to problems getting the delicious stuff out of the pan in one piece.
Baking things in pans is sort of like the role softball plays in my life, while baking things on sheets is like volleyball. If I have to put some sort of equipment between myself and the task at hand – a bat to connect with a ball or a pan to protect a cake - I can’t do it.
If I can make a direct connection – like smacking a volleyball with my hand or picking a cookie right off a sheet – I’m good. I suppose this will remain one of life’s many little mysteries.
Adding to the “tough pan” aspect of this pound cake was the pain-in-the-buns recipe itself. Sixteen ingredients. Two types of flour. Potato starch. Is all this really necessary?
Why do I need to add two tablespoons of whole-wheat flour to a recipe that already calls for 2 1/2 cups all-purpose flour? Is it really going to make that much difference? Why not just add an extra two tablespoons of the all-purpose flour I already have out?
And potato starch? What else am I going to use that for? Since I do not typically keep potato starch on hand, I used cornstarch instead. However, I have it on semi-good authority that Bob’s Red Mill makes a good potato starch in case you are in the market.
As you have likely deduced, this cake took a good bit of time to pull together. In addition to making it while you are in a patient mood, I also suggest waiting to mix things up when you have help with the dishes. You’re going to need it for the no less than three dirty mixing bowls that will happen. A stand mixer will also come in handy, but I used a hand mixer with relatively little inconvenience.
Despite all the negativity, this pound cake was just too good not to share. It’s soft, yet dense, and the pineapple, banana and orange bring the flavors of Hawaii-meets-Florida to your kitchen. That’s pretty hard to argue against at the end of a dreary February.
The original recipe suggested adventurous types slice the pound cake and make French Toast. I was feeling more of a need to figure out what to do with a semi-mangled pound cake than an adventure (baking this cake was adventurous enough), but I took heed of this suggestion as well. For my French Toast batter, I simply mixed one egg with a quarter cup of milk and a dash of salt.
If you have it in your mind to bake this recipe solely for the French Toast aspect, you may want to split the batter between two, six-cup loaf pans. The pound cake called for a 12-cup Bundt pan, so the two loaf pans should work.
The Joy of Baking Pan Size list is helpful for figuring this out. While you are there, the Joy of Baking Ingredient Substitution list is also a good go-to source of information. Then come back and start to work on this little taste of sunshine. Enjoy!
- ½ cup (1 stick) butter, softened
- 1½ cups granulated sugar
- 5 eggs (3 whole eggs, 2 egg yolks)
- DRY Ingredients
- 2½ cups all-purpose flour
- 2 tablespoons whole wheat flour
- ½ cup dried pineapple, roughly chopped
- 1 tablespoon potato starch or cornstarch
- 2 teaspoons orange zest
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- WET Ingredients
- 2 large and very ripe bananas, mashed (about one cup)
- 1 orange, peeled and segmented
- ¾ cup milk
- ¼ cup sour cram
- 1 tablespoon pure vanilla extract*
- Cream together the butter and sugar until light and fluffy.
- Separate two of the eggs, and one at a time, add only the yolks to the butter and sugar mixture.
- Next, add in the remaining three eggs, again one at a time, and continue to beat until well incorporated.
- In a separate bowl, whisk together the dry ingredients (flour through nutmeg).
- In yet another separate bowl, stir together the wet ingredients.
- Starting with the dry ingredients followed by the wet ingredients, add these ingredients to the butter, sugar and eggs in three separate additions. Continue to mix to incorporate the ingredients into the batter after each addition.
- Pour the batter into a greased Bundt pan. If desired, you can sprinkle the pan with coarse or Turbinado sugar after greasing.
- Bake at 325 degrees F for 45-50 minutes or until the cake is golden brown and a wooden toothpick inserted in the center comes out clean