I was asked to post this recipe this past weekend. This is a very moist cake. I make this cake without the pecans and replace half the oil with applesauce to use for all my kids first birthdays. I also very often avoid the fuss of a layer cake and make it as a sheet cake in a 13x9x2 inch pan. When I do make it as a sheet cake I increase the cooking time to 45 minutes and I use only half the frosting recipe.
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
2 tsp cinnamon
3 eggs
3/4 cup canola oil
2 tsp vanilla
1 8oz can crushed pineapple undrained
1 cup finely chopped pecans
2 ripe mashed bananas
Combine dry ingredients in a bowl.
Stir in oil, eggs and vanilla until batter is moist.
Add bananas, pineapple and pecans and mix well.
Pour batter into 3 greased and floured 9 inch cake pans and bake at 350 degrees for 25-30 minutes. (Wooden pick cake test works great on this recipe)
Cool in pans for 15 minutes and then on racks until completely cool.
Frost with Cream Cheese Frosting:
Cream together:
1/2 cup soft butter
1 8ox package of cream cheese (also softened)
16 oz powdered sugar
1 tsp vanilla
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Thursday, January 21, 2010
Monday, January 4, 2010
Almond Torte
A friend asked me to post this recipe. This is almost like eating a marzipan cake. It is rich and wonderful but is often passed over because of it's rather "vanilla" appearance. Don't be fooled!!
12 oz almond paste (I used Odense. This comes in a tube that is packed in a box. Squeeze the box to make sure the tube has a little give to it. I once got an old tube or something and it was hard as a rock!)
3/4 Cup butter softened
1 1/4 Cup sugar
4 Eggs
1tsp almond extract
1 1/4 Cups Flour
1 tsp baking powder
Beat together almond paste, butter and sugar until blended.
Add eggs one at a time, beating after each addition. Beat in almond extract.
Add flour and baking powder and mix until just blended
Spread into a lightly greased 9" springform pan that has been lined on the bottom with parchment paper.
Bake at 325 degrees for one hour. Cool completely in pan on wire rack. Serve dusted with powdered sugar.
12 oz almond paste (I used Odense. This comes in a tube that is packed in a box. Squeeze the box to make sure the tube has a little give to it. I once got an old tube or something and it was hard as a rock!)
3/4 Cup butter softened
1 1/4 Cup sugar
4 Eggs
1tsp almond extract
1 1/4 Cups Flour
1 tsp baking powder
Beat together almond paste, butter and sugar until blended.
Add eggs one at a time, beating after each addition. Beat in almond extract.
Add flour and baking powder and mix until just blended
Spread into a lightly greased 9" springform pan that has been lined on the bottom with parchment paper.
Bake at 325 degrees for one hour. Cool completely in pan on wire rack. Serve dusted with powdered sugar.
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