BANANA-GINGER-MACADAMIA CAKE
Flip for this two-tier banana-nut cake spiced with ginger and nutmeg and covered in a rich cream cheese frosting. Macadamia nuts make it extra special.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease bottom only of 2 (9-inch) round cake pans with shortening or cooking spray. Line bottom with cooking parchment paper; grease and flour paper and sides of pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt.
- In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture will look curdled.) Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
- Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted. Sprinkle 1/4 cup nuts around top edge of cake.
Nutrition Facts : Calories 600, Carbohydrate 89 g, Cholesterol 85 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 68 g, TransFat 1/2 g
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LIRIDON ELSHANI
[email protected]This cake is definitely a keeper! I'll be making it again and again.
Oziel Marin
[email protected]I'm allergic to nuts, so I substituted the macadamia nuts with chopped walnuts. The cake still turned out great!
Drop Out Embassy (Sonnet)
[email protected]This cake was a bit too dense for my liking.
xio miya
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked.
Sharma Ji
[email protected]This cake was a bit too sweet for my taste, but overall it was still good.
chicken genders
[email protected]I'm not a big fan of banana cake, but this one was actually really good. The flavors were well-balanced and the texture was perfect.
lynda mumba
[email protected]This was the perfect cake for my holiday party. It was easy to make and everyone loved it.
Kent
[email protected]I made this cake for my friend's birthday and she loved it! It was moist and flavorful, and the macadamia nuts added a nice touch.
9387 mgt toufiq Raiyan
[email protected]This cake was a hit at my party! Everyone loved it.
Mydul Vai
[email protected]Easy to follow recipe, and the cake turned out amazing! Will definitely make again.
thatoneguy95 sky
[email protected]This cake was absolutely delicious! The banana and ginger flavors were perfectly balanced, and the macadamia nuts added a nice crunch. I will definitely be making this cake again.