Hummingbird Cake and Hydrangeas, A Dreamy Combo

Birthdays and special occasions are usually celebrated with Hummingbird Cake here at Domaine de Manion. There is something special about the combination of sweet banana, pineapple, and cream cheese in this elegant cake recipe that lives on and on. A Certain Mrs. L. H. Wiggins submitted in 1978, the original Hummingbird Cake recipe to Southern Living, and the rest is history. It has become one of Southern Living’s most popular cake recipes of all time, more than forty years later. It really is a crowd pleaser, and lives up to the occasion it is served at.

I have written about and shared my Hummingbird Cake recipe in a post back in February 2021 (see below). Recently I saw a link from Southern Living on 8 Fresh Ways with Hummingbird Cake That Can’t Get Any Sweeter, and thought to myself, there is a real cult following going on. Think Hummingbird Bundt Cake, Hummingbird Pancakes, the Original Hummingbird Cake Recipe, Lightened Hummingbird Cake, Hummingbird Snack Cake with Brown Butter, and more.

My version of Hummingbird Cake recipe below is not too far off from the original, as best as I can see. It makes a very nice 8” three layer or 9” two layer, where in the original recipe, ingredient amounts are larger to make a 9” three layer cake. The original recipe also calls for not draining your crushed pineapple, and mine does. I suggest you drain your crushed pineapple, as the cake is still very, very moist. I also often forgo the nuts as top and side garnish.

Hummingbird Cake

Ingredients:

1-1/2 cups sugar

1-1/2 cups all-purpose flour

1 tsp. baking soda

¼ tsp. salt

¼ tsp. cinnamon

1-8oz. can crushed pineapple—juice packed, drained

½ cup canola oil

4 eggs slightly beaten

1 tsp. vanilla

1 cup chopped bananas

1 cup chunky-style applesauce

2/3 cup chopped walnuts, toasted

Directions:

Grease and lightly flour two 9” round cake pans. Place a circular parchment paper fitting each pan on top of greased and floured cake pans for ease of removing baked cakes. Set pans aside.

In a large mixing bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Add drained pineapple, oil, eggs, and vanilla. Beat with an electric mixer until combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce, and walnuts. Divide batter between two prepared pans.

Bake in 350 degree F. oven about 35 minutes, or until the top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans, cool thoroughly on wire racks. Prepare the Cream Cheese Frosting and frost cake.

Cream Cheese Frosting

In a large mixing bowl, beat one 8oz. package cream cheese (softened), ½ cup butter (softened), and 1 tsp. vanilla with an electric mixer until light and fluffy. Gradually add 5 cups of sifted powdered sugar, beating until smooth and spread consistency.

Ice cake in one direction, trying not to get cake crumbs in the icing. Ice top of first layer of cake, add second cake layer, finish icing cake top and sides.

Press 1-1/2 cups finely chopped pecans, toasted into the sides of the cake. Sprinkle 2 tablespoons of finely chopped pecans on top of the cake. (I usually just cover the top of cake with toasted pecans, and not the sides.) Enjoy!!

Great Down to the Last Piece

Past Related Posts:
Elegant Hummingbird Cake

Love Is A Four Letter Word And So Is Cake

Bon Appétit et Bon Weekend…Bonnie

John Manion, Beloved Husband, Winemaker Extradronaire, VP Liquid Assets

It starts with sunlight, a good grape varietal, blessed terroir, knowledge to bring it together, and a lot of help from our friends and family! Viola, a wine that is fine!

Our backyard vineyard idea was a landscape solution to begin with. Could we really grow a pretty vineyard to look over, that would have four season interest, be drought tolerant, and maybe yield a good grape for a nice wine. A grand experiment that luckily has worked out well, and ultimately created a nice lifestyle for us at Domaine de Manion.

We use to enter a lot of home wine competitions, and did well with medals and awards. Later, my husband, John, was even asked to judge some of these competitions. With judging duties and the pandemic, we stopped entering our wines.

This spring for fun, we entered two of our wines in the 2022 Orange County Fair Home Wine Competition. We were surprised when we received a Gold Medal for our Syrah 2020 and a Bronze Medal for our Syrah Rosé 2021. We knew our wines were drinking well. It reinforces we are managing the vineyard well, and doing right by the grapes. John is a great winemaker, and he has a nice style with his wines.

Hail to the winemaker! The wine is fine!

Related Past Posts:

Hail to the Winemaker

Surprise at the Orange County Fair

Anticipating One’s First Grape Harvest

Bon Appétit et Bon Weekend…Bonnie

An Avocado Stump Becomes a Statuary Pedestal

I love to repurpose things for other functions than they were originally intended. Usually it is vintage or antique pieces, but in this case a tree stump. I love trees, and try and nourish and manage them as best I can. Sometimes severe weather, a tree planted in the wrong place, or maybe just “the end of a life cycle” for a tree dictates that it must come down.

Such was the case with a few of our avocado trees on our property. Originally, I believe, our property was a working orchard with rows of avocado and macadamia trees. We still have our incredible macadamia trees, but the avocado trees were on their last legs when we bought our property. After a few years, I realized these avocado trees were never making a comeback.

Rather than cutting the tree at the soil level, I thought to use it as a base for a high boy table at first, and left a tall stump. This goes along with the intertwining “beauty and function” philosophy of French Country living. “It must be beautiful, and also functional.” The high boy table idea, didn’t work out for me, but ultimately it provided the perfect pedestal for my “life like” horse statuary. A tree stump is beautiful, timeless, and functional in many creative directions. I began to landscape around the horse and pedestal, planting three Italian cypress in 15 gallon pots in the ground to keep them somewhat small, and adding a climbing rose that now has support. It became a small vignette.

A Tree Stump Provides a Perfect Spot for a Resting French Lapin

With another nearby failing avocado tree, I was going to create a little garden chair with a stump, but ultimately decided it was a perfect spot to nestle and elevate a peaceful statuary French lapin. There again it provides beauty and function and a nice focal spot for this particular garden room. All timeless.

If you have a tree that has to come down, think first about what you could creatively make using its stump. It has had a history on your property, and it can continue repurposed in a different way and function. I have seen beautiful wood bars and/or furniture made from felled trees. I mentioned a few ideas, but the possibilities are endless.

My point here is not really about tree stumps, it is suggesting to you to keep an open mind about repurposing objects and things, and keep your creative mind flexed about possibilities all around you in your world. In other words, keep the concept “lemons into lemonade” flowing. You never know what wonderful unique piece or solution could evolve for you with your home and garden.

Bon Appétit et Bon Weekend….Bonnie

New “A Frame” Fencing Over Raised Beds

I started this potager or vegetable garden on the north perimeter of our property from virtually a blank slate. I enclosed it with willow fencing, planted a privacy Podicarpus landscape wall, built raised bed kits, created pathways, irrigated, and further planted climbing roses and tree topiaries. It faces a sunny south exposure, and it worked. I was able to grow a lot of wonderful seasonal vegetables.

Eventually the word got out amongst the squirrels, there was good eatin’ at the Manion potager. This year we have live-trapped and relocated 21 squirrels to better digs. It didn’t help. I love wildlife, and closely observe the little ecosystem around us with great pleasure. See below for a related post.

My husband, John, made these “A” Frames over our raised vegetable beds. Actually, this idea came from my uncle, on his property in upper Wisconsin. These “A” frames are time consuming, but really are protective of your vegetables. Each side is a 4’ x 8’ frame (for a 4’ x 8’ raised vegetable bed) with matching triangle ends and support. The screen is 1/2” wire hardware mesh, which is stapled onto the framework. Two hinges at the top of each side allow you to lift up the side and work on your vegetable beds when you need to. Hook and eyes on each end are further security from any bandits trying to get in. It is a pretty simple design that is very effective.

I have experienced different pests, insects, and wildlife through cycles in my garden. One year I experienced a lot of tomato worms. One year I saw a lot of delicate dragonflys. One year rabbits were really a problem. Right now it is squirrels. So I know this too shall pass.

In the meantime, I am securing everything I can with chicken wire, and hardware mesh. Please share if you are having trouble with wildlife in your garden.

Related Post:

Eyes on You

Bon Appétit et Bon Weekend…Bonnie

May 2022 South Garden Facing North. Poppy, Where Did You Come From?

Quite a few years ago I was given some oriental poppy seeds. Some were red, and some were purple. All were beautiful and delicate when they bloomed. Poppy seeds are very tiny like carrot seeds, and benefit before sowing, to mix them with sand. From that one sowing of poppy seeds, the poppies come back each year. However, it is always in a different spot, different number of poppies, and different blooming. It is a mystery of where they will spring up. This year one sole red poppy has sprung up and bloomed beautifully in my South Garden.

I said to myself, these poppies sure have a mind of their own. Then I thought, there are some life lessons and musings in the way these beguiling poppies conduct themselves. Maybe you will sport a smile and agree.

It is okay to stand out in a crowd. We are all very special and unique in this world. No one is exactly like us. Remember to be your best of who you are, and not anyone else. You will never be a “wallflower.”

Follow your bliss, and everything else will fall into place. We make our own everlasting joy and happiness, and it comes from within us, not from external circumstances or material things. Bloom because you are happy.

Make each and every year different, in what you do, what you experience, and where you go. Keep your life vibrant in trying new things, meeting new people, reading, and traveling. Bloom in a different spot each year.

Persistence is everything. Even if you don’t have optimum circumstances, sheer persistence and perseverance is on your side, and you will bloom.

Be authentic to yourself and others. Don’t try and be something that you simply are not. An oriental poppy will never be a groundcover verbena.

Life is fleeting. Enjoy each and every day. Live in the “now” and “present” as much as you possibly can. You may not have a tomorrow, but you bloomed in magnificent beauty today.

You might look different from others, but we are all part of, and connected to this beautiful universe. Be careful not to judge by appearances. Everyone is beautiful in their own right, and everyone has a reason they are part of this beautiful universe. Be a beautiful poppy.

Don’t take yourself too seriously. A little bit of humor goes a long way in easing tension, lifting one’s spirits, and creating moments. A red oriental poppy couldn’t be any further from the design of the South Garden. Red oriental poppy makes you stop and chuckle.

Stand up for yourself and what you believe in. No one else is going to take up your mantle. Be passionate, and make a difference. You might see red, but I am a strong and determined red oriental poppy.

Don’t be hard on yourself. “You are enough.” You might not understand the circumstances that allowed you to grow and bloom, but the fact that you did is a gift.

Embrace change. Life is all about change. Don’t worry. Don’t fight change, rather “go with the flow of change.” Everything seems to work out just about the way it is intended to, in the end. If there is only one beautiful red oriental poppy this year, maybe there will be more next year.

April 2019, South Garden Facing West

May 2019, Main Pathway, Purple Oriental Poppies

Bon Appétit et Bon Weekend….Bonnie

You Are In For A Treat When You Make This Banana Bread

A few years ago during the onset of covid, when all of us were in dire need of comfort food, this Cinnamon Crunch Banana Bread recipe by Bakesale Betty Bakery in Oakland, California was featured in The New York Times by Julia Moskin.

I am sure all of you already have a favorite “go to” banana bread recipe, but this one is worth baking and sharing with others. It always guarantees compliments, and is instrumental in locals forming a line outside Bakesale Betty’s before they open.

A simple recipe to whip up easily and quickly for family and friends, the secret to this recipe is using honey in the batter, and a yummy hard-to-resist cinnamon-sugar topping. This recipe requires no mixer, and can be made in about one and half hours plus cooling.

Although I haven’t tried it yet, I think this recipe would work well made into standard size muffins. Use a standard muffin tin pan. Line with muffin papers. Fill with batter each muffin indentation half way. Sprinkle the topping over each muffin batter. Bake at 350 degrees F. for 30-35 minutes (start checking your muffins at 20 minutes) until a toothpick comes out clean in center of the muffin. Enjoy!

Cinnamon Crunch Banana Bread

Lovingly Adapted from Julia Moskin, The New York Times

Ingredients for Batter:

Unsalted butter, for greasing

1-1/2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup vegetable oil

2 large eggs

1/4 cup honey

1 cup mashed ripe bananas (2 to 3 medium bananas)

1/4 cup warm water

Ingredients for Topping:

1/4 cup brown sugar

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Directions:

Heat oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough paper hanging over the sides to lift the cake out after baking. This is important because it will prevent the topping from breaking when removing the bread from the pan.

Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda, and salt. In a large bowl, using a large whisk, beat together the oil, eggs, and honey until smooth. Stir in bananas and warm water. Add the dry ingredients to the egg-oil mixture, and stir to blend. Pour the batter into the prepared loaf pan.

Make the topping: In a small bowl, mix brown sugar, granulated sugar, and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.

Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees F.

Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the parchment paper on) and let cool before slicing and serving.

Bon Appétit et Bon Weekend…Bonnie

Vines Now Nearly Hiding “Coop de Manion”

The last time I mentioned our vineyard, Prepping the Vineyard, it was March and pruning had just finished. In a few months time, the vines have exploded in growth. In fact, you can hardly see the chicken coop through the vigor of the vines.

Vines Before In Spring After Pruning

I often joke that grapevines are like weeds, and they are. Besides all this growth vigor, the vines are flowering and tiny grape clusters are forming. It looks like it is a good fruit set for this year.

Grapevines Flowering

I really enjoy how the vineyard looks in the spring. The vines are a lush vibrant green, full in canopy, stretching for the sky, and basically happily unbridled.

Rows of Happy Grapevines at Domaine de Manion

Now as the vineyard marches toward harvest, the grapevines get down to business further maturing in canopy, growing the grape clusters, verasion or coloring of the grapes, and the ultimate ripening of the grapes in sugar brix for harvest.

It has been fun sharing the vigor of our vineyard. Is there something in your garden that explodes with vigor that you look forward to each year?

Bon Appétit et Bon Weekend….Bonnie

Courtyard Iceberg Roses at Domaine de Manion

It is hard to believe we are almost through the first half of 2022. Soon it will be summer time, and life seems to switch gears. Take some time, to pause, and appreciate all that is in your life this year. Have you already accomplished some of your intentions you composed when 2022 was just days old? Are you on track to do the things you want to do? Have your priorities changed? Do you need to make a course correction? Are there things that need to be eliminated, or added? Are your days filled with joy?

All good questions to ask yourself now, so the last half of 2022 is everything you want it to be.

Bon Appétit et Bon Weekend….Bonnie