 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I adapted a basic pound cake recipe from my great-aunt for this treat, says Nancy Zimmerman of Cape May Court House, New Jersey. It makes a moist cake that pops out of the pan perfectly. Ingredients:
3 teaspoons plus 3 cups sugar, divided |
1 cup butter, softened |
6 eggs |
1 cup mashed ripe bananas (about 2 medium) |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon lemon extract |
3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1 cup (8 ounces) sour cream |
glaze: |
1-1/2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
3 to 4 teaspoons milk |
Directions:
1. Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.
2. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.
3. Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.
|
|