"Better Homes and Garden favorite reader recipe of the year (2012)."
3 1/4 cups
1 (8 ounce) packages
cream cheese, softened
( about 1 cup)
1/4 cup Bourbon or 1/4 cup
chopped pecans, toasted
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.