Banana Split Bundt Cake

Hello, my dear fellow bloggers, this is my first post for the year 2012 and I have a feeling that this year will be a great one!

I was excited in using my newly acquired bundt pan - hubby bought it for me.  My first expensive Wilton pan and it will definitely not be the last..haahaa..My sister has this pan and she's been baking many bundt cakes and posted them in her blog and each time, I will drool at all her bakes.  She advised me to get the same brand pan as hers as this is really great and the cake doesn't stick to it.  Well, since it is an expensive pan, I kinda 'hinted' to my hubby that he can get that for me as a gift and yes, now, I own one..muahaahaa!  (If only it were as simple with a diamond ring!! lol)

Since this is a gift from my hubby and gonna use it for the first time, I let him have the honor of choosing the cake he wants and he chose Banana Split Bundt from the book 'Piece of Cake' by Camilla V Saulsburry.

After the cake is baked, I went "OMG! it's huge".  How are we gonna finish the whole cake?  So, the ever so lucky person to get a few pieces of this, is my good old neighbour - family of 5..er 6 including the maid (my office colleagues will be so envious of them, I tell you).

This cake is full of fruits and nuts and it's very moist..I like it.

 See how fat and plump the cake is!!

Here's the recipe.

Banana Split Bundt

(pre heat oven to 180d C)

10-inch Bundt pan, sprayed with nonstick baking spray with flour

3 cups all purpose flour

2 cups granulated sugar (I reduced to 1 1/4 cup)

1 tsp baking soda

1tsp salt

3 eggs

1 cup vegetable oil

1/2 cup buttermilk

1 1/2 tsp vanilla extract

2 cups mashed ripe bananas

1 can (540ml) crushed pineapple, drained - squeeze out the juice until almost 'dry'

1 cup toasted pecans

1 cups sweetened flaked coconut (since I don't have this, I omitted it)

3/4 cup coarsely chopped drained maraschino cherries (I substitute with dried cranberries)

1. In a large bow, whisk together flour, sugar, baking soda and salt.

2. Add eggs, oil, buttermilk and vanilla to flour mixture. Using electric mixer on medium speed, beat for 1 minute till blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 mins. Gently stir in bananas and pineapple. Gently stir in pecans, coconut and cherries.

3. Spread batter evenly in prepared pan.

4. Bake in preheated oven for about 75 mins or until done. Let cool in pan on wire rack for 10mins then invert cake onto rack to cool completely. If desired, spoon over chocolate glaze icing and drizzle on cake.

* Note: this cake is good just on its own without any icing.

Next post shall be a local dessert which is called 'Ang Tao Chui' in Chinese Hokkien or translated in English, Red Bean Dessert and Fried Vermicelli.