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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 1 cup (softened) |
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 2 cups |
| granulated sugar: 1 cup |
| eggs: 5 (large) |
| 2% milk: 1/2 cup |
| bananas: 1 (mashed) |
| pecans (chopped): 1 cup |
| vanilla extract: 2 tsp |
| salted butter: 1/4 cup (softened) |
| light brown sugar (packed): 1/4 cup |
| granulated sugar: 1/4 cup |
| light whipping cream (fluid): 1/4 cup |
| vanilla extract: 1 tsp |
Banana Pound Cake With a Caramel Glaze
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
65 min -
Servings
16 serving(s)
Tags
- Preheat the oven to 325°F.
- Mix the flour, baking powder, baking soda and salt together.
- 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.
- Add the flour mixture alternately with the milk, beating at low speed until blended after each addition, beginning and ending with the flour mixture.
- Stir in the banana, pecans and vanilla. Pour into a greased and floured 10 inch tube pan.
- 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.
- 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.