BANANA-NUT POUND CAKE RECIPE - FOOD.COM
Make and share this Banana-Nut Pound Cake recipe from Food.com.
Total Time 1 hours 39 minutes
Prep Time 20 minutes
Cook Time 1 hours 19 minutes
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
- In a bowl combine flour, baking powder and salt; set aside.
- In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
- Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
- In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
- Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
- Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.
Nutrition Facts : Calories 570.3, FatContent 22.7, SaturatedFatContent 9.7, CholesterolContent 103.2, SodiumContent 265.5, CarbohydrateContent 82.7, FiberContent 2.3, SugarContent 53.6, ProteinContent 7.8
BANANA POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. —Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 192mg sodium, CarbohydrateContent 96g carbohydrate (69g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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