Banana Ginger Macadamia Cake Recipes
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
BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
- In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
- To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
- Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.
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- Add in flour, baking powder, baking soda, and salt. Fold in macadamia nut pieces. Pour into prepared baking dish.
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