BANANA-NUT POUND CAKE (A+rating)
By
Jewel Hall
@0124
1
This cake was recently served to me at a friends house. This gentleman is an excellent cook and did own a catering business. He invited me to come see his beautiful tulips in bloom. As we observed their beauty we had a slice of this cake. It is awesome with taste, texture,and moisture, perfect. Many banana breads are simply too dry or too moist for me but this one is in perfect balance. It was very attractive with fresh strawberries served on the side. You'll be proud of the results. I promise you will ENJOY this awesome cake !!
Ingredients
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3 1/4 call purpose flour
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1/2 tspbaking powder & 1/2 tsp salt
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8 ozcream cheese, room temperature
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1/2 cbutter, softened
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3 cgranulated sugar
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4 largeeggs, room temperature
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2 mediumripe bananas, mashed (about 1 cup)
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1/4 cbourbon
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1 Tbspvanilla extract
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1 tspbanana extract
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1 cchopped pecans, toasted
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1 cwalnuts, chopped
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·powdered sugar and fresh strawberries for garnish
How to Make BANANA-NUT POUND CAKE (A+rating)
- Preheat oven to 325 degrees F.
Grease and flour a 10 inch fluted tube pan, set aside.
COMBINE: flour, baking powder, and 1/2 tsp salt...SET ASIDE - In a Large Bowl, combine cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about seven minutes or until light. Add eggs, One at a time, beating a full minute after each addition, scraping bowl frequently. IN ANOTHER BOWL, Combine: bananas, bourbon,, vanilla extract, and banana extract.
- ALTERNATELY...Add flour mixture and banana mixture to butter mixture; beat on LOW to MEDIUM SPEED after each addition just until combined. Stir in nuts.
- Spread evenly in prepared pan.
Bake for 80 minutes, or until a tooth pick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan to cool on rack. Sprinkle with a dusting of powdered sugar. Serve with fresh strawberries (and ice cream, if desired) - THIS CAKE CAN BE SERVED WHILE WARM OR, IT CAN BE FROZEN TO SERVE LATER.
