Banana Pound Cake With a Caramel Glaze |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This is a delicious cake! The caramel glaze is the perfect finishing touch. Ingredients:
3 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter, softened |
1/2 cup shortening |
2 cups packed light brown sugar |
1 cup sugar |
5 large eggs |
1/2 cup milk |
1 banana, mashed |
1 cup chopped pecans |
2 teaspoons vanilla extract |
1/4 cup butter, softened |
1/4 cup packed light brown sugar |
1/4 cup sugar |
1/4 cup whipping cream |
1 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 325°F.
2. Mix the flour, baking powder, baking soda and salt together.
3. Cream the butter and shortening together, then beat in the brown and white sugars gradually, beating constantly for 5 to 7 minutes. Add the eggs one at a time, beating until the hellow dissappears.
4. Add the flour mixture alternately with the milk, beating at low speed until blended after each addition, beginning and ending with the flour mixture.
5. Stir in the banana, pecans and vanilla. Pour into a greased and floured 10 inch tube pan.
6. Bake for 65 minutes or until a woodenpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan to cool completely on a wire rack.
7. To make the glaze, bring the butter, brown sugar, white sugar and cream to a boil in a heavy saucepan over high heat, stirring frequently. Boil for 1 minute, without stirring. Remove from the heat. Stir in the Vanilla. Cool until slightly thickened, then drizzle over the cooled cake.
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