Banana Pumpkin Cake!

I was asked to bring a 9×13 banana dish for a
class tomorrow at church. I had wanted to use up some pumpkin
puree I had, so this recipe seemed great for that:) I liked
that it also had nutmeg and ginger in it! Something about me is
that I love nutmeg in my coffee and ginger well ginger is good in
just about anything (to me). Also it has a butter and brown
sugar glaze with spices, doesn’t that sound heavenly?? I
didn’t have a tube pan….I do need to get one because their are a
few other recipes that call for one. Is a tube pan the same
as a bundt pan??? So I made a double batch so I could take
one to a meeting in the afternoon. My friend Bonnie is
planning a fundraising dinner so that her family can adopt a child
from Brazil (I think, I will find out tomorrow for sure). Have you
ever found yourself pouring something(tonight it was walnuts) into
a bowl or container from a bulk bag and you totally miss the said
receptical and pour all over the counter??? That’s what I did
tonight… at least it was just walnuts and not
sugar…that always is a bummer. Anyways I took some
pictures and will find out tomorrow if it tastes good:)
So the child lives in Colombia and it will cost $25,000
to adopt her. I’m excited to help with the fundraising:)!!
My pictures I took of this amazing cake are great but I can’t
open them for some reason. Yes babycakes I did taste this
delight and it was the only cooked thing I had today…the rest was
raw I promise! It was so worth it…it was so moist and the
taste of bananas and pumpkin with tiny bits of walnuts swirled with
my favs, nutmeg, ginger and cinnamon!! A success!!!! Now why
don’t you try it and tell me what you think:) And p.s. the glaze is
not an option but a must! Plus I didn’t use a bundt pan and it
turned out great! Both pans were gobbled up!!
Ingredients:

Glaze
Optional

Directions:

Prep Time:
15 mins Total
Time:
1 1/4 hr
  1. 1Cream butter and sugar in mixing
    bowl.
  2. 2Beat in eggs one
    at a time until smooth.
  3. 3Stir in pumpkin and
    banana.
  4. 4In a second
    bowl, combine remaining ingredients, reserving 1/2 cup toated pine
    nuts.
  5. 5Stir to mix, add
    to wet ingredients, mix together only until moistened.
  6. 6Sprinkle bottom of a greased 10
    inch tube pan with remaining toasted pine nuts.
  7. 7Pour batter into tube
    pan.
  8. 8Bake in 350f degree
    oven for 1 hour or until tester inserted in middle comes out
    clean.
  9. 9Let cool in pan
    for 10 minutes, then turn out onto wire rack and glaze.
  10. 10Glaze: Combine brown sugar,
    butter, spices and cream in a small saucepan.
  11. 11Bring to boil and simmer for 3
    minutes.
  12. 12Spoon over
    warm cake, sprinkle with crushed pine nuts.

Recipe found at food.com.