Monday, November 18, 2013

Friday was National Bundt Day!

Better late to the party than never!  That seems to be my habitual pattern.:-)

Anyway, in honor of National Bundt Day, I am sharing this recipe with you.  Are you expecting a dessert?  Well, you will be surprised!  This is not a dessert!  It is bread!  The recipe comes from The Williamsburg Cookbook, publishing date of 1975. 

1 cup milk
1/2 cup shortening
4 cups sifted all-purpose flour, divided
1/3 cup sugar
2 teaspoons salt
2 packages active dry yeast
3 eggs
-Preheat the oven to 350 degrees F. 10 minutes before the Sally Lunn is ready to be baked.
- Grease a 10-inch tube cake pan or a bundt pan.
- Heat the milk, shortening, and 1/4 cup water until very warm - about 120 degrees F.  The shortening does not need to melt.
- Blend the warm liquids into the flour mixture  Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
- Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
- Add the remaining flour and mix well.  The batter will be thick but not stiff.
It will look something like this. 

- Cover and let the dough rise in a warm, draft-free lace (about 85 degrees F.) until it doubles in bulk - about 1 hour and 15 minutes.

Isn't it pretty?

- Beat the dough down with a spatula or at the lowest spped on an electric mixer and turn into the prepared pan.

Cover and let rise in a warm, draft-free place until it has increased in bulk 1/3 to 1/2 - about 30 minutes.

And - here it is!  Ready for the oven!

- Bake for 40 to 50 minutes at 350 degrees F.  (This needed barely 40 minutes!)
- Run a knife around the center and outer edges of the bread and turn it onto a plate to cool. (I didn't really need a knife, but used a plastic scraper in places it might have been a bit stuck.)

Just out of the oven!

Just out of the pan!

The Husband couldn't wait!

I really liked this recipe!  No kneading was required!:-)

Thank you for reading!  I really appreciate your comments.


  1. Oh, YUMMMMM!!! It has been too many years since I last made this! You might have started something here! Have a wonderful Monday, Dear Sister!

  2. When I saw Bundt I automatically assumed a cake with a drizzle. Cool.

  3. i used to make this recipe all the time. isn't sally lunn just great bread?

  4. So glad you took such good pictures, I have always wondered what Sally Lunn looked like. I have read that recipe for years. It looks fantastic. I have had such fun this last week baking things I normally don't bake this might be fun to try, with some cranberries. :)

  5. I'm definitely going to try this recipe. Thanks for the directions. It looks yummy.

  6. This looks absolutely wonderful. We're in soup season now. This will make a wonderful addition to some of our favorite soups.

  7. Hi Nellie , What a gorgeous cake , I will bake this cake over the weekend , never bakes a cake with yeast before .
    I enjoy visitingyou , I find great reading material for my kids ... I have you in my blog roll on my sidebar , I can keep up with you . Thanks so much for sharing :).

  8. Warm bread, yum... a little slice (or two) of heaven!

  9. That looks so very good. Thanks for sharing. I never have luck with using yeast - no proper place to let it raise - so I probably won't try it. But it SURE LOOKS good.

  10. How did I not know that it was National Bundt Day?? That sounds like my kind of holiday :)

    Yours looks delicious!!

  11. Well my goodness... did I miss a chance to have cake? Bummer! That bundt cake looks fabulous!

  12. Nellie, Your house must be the best smelling house on the block !! I can only imagine the great aromas. Blessings to you , xoxo,Susie

  13. this looks and sounds amazing!!!!

  14. This looks so yummy! I will have to try it using gluten free all purpose flour.

    xo Kat

  15. I haven't had that cake in years and years and years-my mother used to make it. I might have to give it a try for the grandkids-xo Diana

  16. Wow---looks like awesome bread. I can almost taste it when looking at it. YUM... It almost looks like an old-fashioned pound cake....


  17. Oh Nellie, you baked a Sally Lunn and a heavenly one at that!!!

    Personally I think Bundt Day should be every day. Just look at your gorgeous Sally Lunn!!!

    I'm going to try and add this to my Bundt Day post. Definitely worth waiting for. I can just imagine how aromatic is was while baking.

    I'm so sorry it took me so long to visit. I'm having a problem with my email. It seems I've lost it all. Not to worry though, I made it here and I am delighted!!!

    Thank you so much for sharing...

  18. It has been years for me to bake cake. Your cake has come out well with a perfect finish.