I can't remember where I got my Magnolia Bakery cookbook but it has some great cake recipes and this one is my favorite out of it. I've made it a few times and absolutely love it. It goes great with their cream cheese frosting recipe. So here are both recipes that I hope you'll try!
Cake ingredients
3 c. all purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 1/4 c. vegetable oil
2 c. sugar
3 large eggs, at room temperature
1 1/2 tsp. vanilla extract
2 c. mashed, very ripe bananas
1 eight oz. can crushed pineapple in unsweetened juice, drained
1/2 c. chopped pecans
Preheat oven to 325 degrees
Grease and lightly flour two 9 in round cake pans, then line the bottoms with waxed paper
In a large bowl, sift together the flour, the cinnamon, the baking soda, and the salt. Set aside
In a large bowl, on the medium speed of an electric mixer, beat the oil with the sugar until smooth, about 3 min. Add the eggs one at a time and beat until light, about 1 or 2 min. Add the vanilla extract. Add the bananas and pineapple. Add the dry ingredients in thirds, beating after each addition until smooth. Stir in the pecans. Divide the batter between the prepared pans and bake for 40-50 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 min. Remove from pans and cool completely on wire rack.
When cake has cooled, ice between the layers, then ice top and side of cake. Garnish with pecans if desired.
Cream Cheese Icing Ingredients-
1 lb. (2 eight oz. packages) cream cheese, softened slightly, cut into small pieces
1/2 c. (1 stick) unsalted butter, softened slightly, cut into small pieces
1 1/2 tsp. vanilla extract
5 c. sifted confectioners sugar
In a medium size bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 min. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
No comments:
Post a Comment