Pumpkin Banana Cake
Lovely moist spicy cake. Entry for Ready, Set Cook #3 contest.
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INGREDIENTS
Nutrition- 1cup brown sugar
- 2
- 1cup canned pumpkin
- 1
- 2 1⁄2cups all-purpose flour
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon nutmeg
- 1teaspoon ginger
- 1
Glaze Optional
- 5tablespoons brown sugar
- 1⁄8teaspoon nutmeg
- 1⁄8teaspoon cinnamon
- 1⁄8teaspoon ginger
- 2tablespoons cream or 2 tablespoons milk
- 1 -2tablespoon crushed toasted pine nuts
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DIRECTIONS
- Cream butter and sugar in mixing bowl.
- Beat in eggs one at a time until smooth.
- Stir in pumpkin and banana.
- In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
- Stir to mix, add to wet ingredients, mix together only until moistened.
- Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
- Pour batter into tube pan.
- Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
- Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
- Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
- Bring to boil and simmer for 3 minutes.
- Spoon over warm cake, sprinkle with crushed pine nuts.
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