Banana Cinnamon Cake With Apricot Glaze Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with cooking spray.
• In large bowl, beat cake mix, water, bananas, butter, cinnamon and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
• Bake 47 to 57 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over cake. Store loosely covered.

Steps:

• In mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, combining well, then add vanilla.
• In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
• Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
• Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
• Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
• Allow to cool in pan before glazing.
• GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
• Decorate surface of glazed cake with nuts, if desired.
• This cake refrigerates very well, making it a great"make ahead" dessert.
• For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.

Steps:

• Preheat the oven to 350°F
• Cream the butter and sugar together until light and fluffy.
• Add the eggs and continue beating.
• Add the bananas, vanilla, and buttermilk.
• In another bowl, mix the flour, baking powder, baking soda, and cinnamon together.
• Fold flour mixture into the butter-banana mixture.
• Spoon the batter into the muffin papers.
• Slice the bananas and arrange them on top of the dough. Use as many slices as desired. (Remember, the dough will expand in the oven while the banana slices will tend to become smaller).
• Brush the tops with the melted butter and then sprinkle them with the cinnamon-sugar mixture.
• Bake 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool on wire racks.

Steps:

• Pre-heat oven to 170c. Butter and base line a cake tin.
• Combine the flour and cinnamon in a bowl. Rub in the butter until it resembles fine breadcrumbs.
• Stir in the sugar and apricots. Mix the honey and milk together and add to the dry mixture with the eggs. Mix well with a metal or wooden spoon.
• Spoon into cake tin.
• Bake for 1hour 20min until firm to touch, turn onto wire rack, while warm glaze with honey then glaze again while cooling.