Banana Pound Cake and Caramel Glaze
Banana Pound Cake
1 C. butter or margarine
1/2 C. shortening
2 C. firmly packed light brown sugar
1 C. granulated white sugar
5 large eggs
3 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. milk
1 large ripe banana, mashed
1 C. chopped pecans
2 tsp. vanilla extract
Beat butter and shortening at medium speed with an
electric mixer about 2 minutes or until creamy.
Gradually add sugar, beating 5 to 7 minutes. Add
eggs one at a time, beating just until yellow
disappears. Combine flour and next 3 ingredients.
Add to butter mixture, alternately with milk,
beginning and ending with flour mixture. Beat at
low speed just until blended after each addition.
Stir in banana, pecans and vanilla. Pour batter
into a greased and floured 10-inch tube pan. Bake
at 325 degrees for 1 hour and 5 minutes, or until
a wooden toothpick inserted in the center comes
out clean. Cool in pan on wire rack for 10
minutes. Remove from pan and cool on a wire rack.
Drizzle with Caramel Glaze.
1/4 C. butter or margarine, softened
1/4 C. firmly packed light brown sugar
1/4 C. sugar
1/4 C. whipping cream
1 tsp. vanilla extract
Bring first 4 ingredients to a boil in a heavy
saucepan over high heat, stirring often. Boil
without stirring 1 minute. Remove from heat.
Stir in vanilla. Cool until slightly thickened.
Shared by Carol
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