Banana Pound Cake With Caramel Glaze
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Recipe Summary Banana Pound Cake With Caramel Glaze
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!Ingredients | Unit Conversions For The Gas Laws3 cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda1 teaspoon salt1 cup butter½ cup vegetable shortening2 cups brown sugar1 cup white sugar4 ripe bananas, mashed5 eggs2 teaspoons vanilla extract½ cup milk1 cup chopped pecans½ cup butter¼ cup brown sugar¼ cup white sugar1 teaspoon vanilla extract¼ cup heavy creamDirectionsPreheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.Info | Unit Conversions For The Gas Lawsprep: 30 mins cook: 1 hr 30 mins additional: 2 hrs total: 4 hrs Servings: 14 Yield: 1 10-inch cake
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