Best Banana Pound Cake With Caramel Icing |
|
 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
A wonderful banana cake! Baked in a 10 inch tube pan, the cake is topped with a delicious caramel glaze .Especially good for picnics, reunions, summer celebrations. Enjoy! Ingredients:
2 sticks unsalted butter, softened |
1/2 cup crisco |
2 cups light brown sugar, firmly packed |
1 cup granulated sugar |
5 large eggs |
3 cups all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup half and half |
2-1/2 teaspoons vanilla |
1 large banana (peeled and mashed) |
1 cup pecans, chopped (i like to hand chop, better flavor) |
frosting / glaze |
1 stick unsalted butter, melted |
1/2 cup light brown sugar, firmly packed |
1/2 cup granulated sugar |
1/2 cup whipping (heavy) cream |
1-1/2 teaspoons vanilla |
Directions:
1. In large mixer bowl, with an electric mixer, place the softened butter and Crisco
2. Cream until well blended
3. Add sugars slowly as mixer is running, and beat for about 5 minutes until light and fluffy
4. Add eggs one at a time, beating well after each addition
5. Combine dry ingredients in a medium bowl, whisk to blend
6. Add dry ingredients alternately with half and half to the creamed
7. mixture
8. Beat until well blended only
9. Add mashed banana and vanilla with mixer on low
10. STIR in pecans by hand
11. Pour into a greased and lightly floured 10-inch tube pan
12. Place in a 325 degree oven for about 1 hour and 20 minutes, or until toothpick inserted comes out clean
13. Let cake cool for 10 minutes
14. Turn out onto a cake plate to cool ALMOST completely
15. FROSTING / GLAZE
16. In bowl, whisk all ingredients, mixing well*
17. *MAY HEAT SLIGHTLY BEFORE DRIZZLING ON CAKE OR
18. MAY DRIZZLE ON WARM CAKE WITHOUT HEATING
19. Keep spooning and drizzling, letting the glaze drip down the sides
|
|