Saturday, August 4, 2012
Recipe: My Incredible Banana-Pineapple Cake Goes Beyond Delicious!
Are you ready for a taste sensation? This wonderful recipe that I have for you today combines two awesome flavors from bananas and crushed pineapple to produce a really moist cake that is simply delicious. Make this cake even more spectacular with my cooked caramel sugar icing!
One thing I want to mention is to be sure to sift the baking soda with your flour, sugar, and salt. Skipping that step can result in the soda landing in one spot and spoiling your cake. I always sift them together unless dissolving the soda in buttermilk or sour milk for a recipe to avoid that awful bitterness.
What is especially nice is this cake is a great way to get rid of any overripe bananas you may have. I do hope you decide to give it a whirl sometime because I think you will enjoy it.
My Incredible Banana-Pineapple Cake
2-1/2 cups of flour
1-1/2 cups of sugar
3/4 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 or 3 cut and mashed ripe bananas
1/2 cup of milk
1 (8-oz.) can of crushed pineapple with the juice
1/2 cup of shortening
3 large eggs
2 teaspoons of vanilla extract
1/2 cup of chopped walnuts
My Caramel Icing:
1 cup of granulated sugar
1 cup of brown sugar
1 cup of Half & Half Cream
1 teaspoon of vanilla extract
Cream the shortening with the sugar thoroughly in a large mixing bowl.
Beat your eggs in, one at a time, to the creamed mixture.
Then sift together in a separate mixing bowl, the flour, baking soda, baking powder, and salt.
Mix the milk, pineapple, vanilla, and mashed bananas and alternate this with the dry ingredients until combined and mixed thoroughly. The nuts are last to add.
Turn this batter into a greased fluted tube or bundt cake pan. Bake in a 325-degree oven for about an hour or so or until a slender knife inserted comes out clean.
Let your cake cool before attempting to remove it from the pan. Being too impatient can cause your cake to break into delicious pieces.
To Make the Icing:
Combine the sugars and cream and cook until it forms a softball stage.
Take off the heat and add the vanilla.
Then beat this caramelized mixture until creamy and able to pour over your cake.
