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Categories:
flour pecan cranberries baking powder baking soda salt sugar mashed ripe banana vanilla eggs butter buttermilk
Viewed: 57 - Published at: 10 years agoIngredients
- 2 1/3 cups all-purpose flour
- 1 cup pecan or walnut halves
- 1 cup dried cranberries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup mashed ripe banana
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup (1/2 lb.) melted butter or margarine
- 1 cup buttermilk
Method
- Mix flour, pecans, cranberries, baking powder, baking soda, and salt.
- In a large bowl, mix sugar, banana, vanilla, and eggs until well blended. Add butter and buttermilk; mix well.
- Add flour mixture to bowl and stir until evenly moistened.
- Butter and flour-dust a nonstick 10-inch decorative tube pan. Pour batter into pan.
- Bake in a 350° oven until a long wood skewer, inserted in the thickest part, comes out clean, and cake pulls from pan sides, about 1 hour.
- Cool cake in pan on a rack for 15 minutes. Lay a rack on top of pan. Holding pan and rack together, invert to release cake. Lift off pan. Serve cake warm or cool.
