Tropical Banana Pound Cake
By: Kat Green
Published: Saturday, February 27, 2010 - 2:42pm

Ingredients




CAKE

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
2 cups packed light brown sugar
1 cup granulated sugar
2 teaspoons rum flavoring
1 teaspoon vanilla extract
4 ripe bananas, mashed
5 lg. eggs, room temperature
1/2 cup milk
3/4 cup flaked, sweetened coconut
RUM GLAZE

1/2 cup butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon rum flavoring
1/4 cup heavy cream

Preparation

1 Preheat oven to 325ºF.  Spray a 10-inch tube baking pan with a nonstick baking spray containing flour. Sift together the flour, baking powder, baking soda and salt.  Sift again. Set aside. 2 In large mixing bowl, cream the butter, vegetable shortening, sugars, rum flavoring, and the vanilla extract on medium speed for 10 minutes or until very light and fluffy. Add the bananas. Add the eggs one at a time, beating well after each addition.  Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients.  Mix just enough to blend the batter after each addition. 3 Spoon the batter into the prepared pan and spread evenly.  Sprinkle the coconut evenly on top.  Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean.  Cool the cake in the pan on a wire rack for about 15 minutes.  Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. 4 Spoon the glaze over the warm cake slowly to allow the glaze to soak into the cake.  Cool completely before serving.  Serves 16. 5 GLAZE: Place all glaze ingredients in a saucepan over medium heat. Stir constantly until sugar is completely dissolved, then gently simmer for about 1 minute.  Use immediately.

About


Bananas and rum flavoring add a little bit of the tropics to this pound cake.  It is topped with coconut and a caramel-rum glaze.