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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Lovely moist spicy cake. Entry for Ready, Set Cook #3 contest. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 cup brown sugar |
2 eggs |
1 cup canned pumpkin |
1 cup banana, mashed |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 teaspoon ginger |
1 cup toasted pine nuts, divided |
5 tablespoons brown sugar |
2 tablespoons butter or 2 tablespoons margarine |
1/8 teaspoon nutmeg |
1/8 teaspoon cinnamon |
1/8 teaspoon ginger |
2 tablespoons cream or 2 tablespoons milk |
1 -2 tablespoon crushed toasted pine nuts |
Directions:
1. Cream butter and sugar in mixing bowl.
2. Beat in eggs one at a time until smooth.
3. Stir in pumpkin and banana.
4. In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
5. Stir to mix, add to wet ingredients, mix together only until moistened.
6. Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
7. Pour batter into tube pan.
8. Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
9. Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
10. Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
11. Bring to boil and simmer for 3 minutes.
12. Spoon over warm cake, sprinkle with crushed pine nuts.
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