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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.

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Prep Time 25 min
Total Time 2 hr 0 min
Servings 12

Ingredients

Cake

2: cups Gold Medal® all-purpose flour

1 1/2: teaspoons baking powder

1: teaspoon baking soda

2: teaspoons ground ginger

1: teaspoon ground nutmeg

1/4: teaspoon salt

1 1/2: cups granulated sugar

1/2: cup butter or margarine, softened

2: eggs

1 1/4: cups mashed ripe bananas (2 to 3 medium)

3/4: cup buttermilk

1/2: cup finely chopped macadamia nuts (not toasted)

Frosting

4: oz (half 8-oz package) cream cheese, softened

1/2: cup butter, softened (do not use margarine)

4: cups powdered sugar

1: teaspoon vanilla

Garnish

1/4: cup coarsely chopped toasted macadamia nuts

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Directions

1 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.
2 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.
3 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.
4 In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
5 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.

EXPERT TIPS

Expert Tips

Put overripe bananas in the freezer, unpeeled, for later use. When you're ready to use them, just thaw them, cut off one end, and squeeze the banana into a measuring cup. Though it will be mushy and fairly unattractive, it will work just fine.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 85mg; 85%;
Sodium: 380mg; 380%;
Total Carbohydrate: 89g; 89%
(Dietary Fiber 2g 2% Sugars 68g 68% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/19/2011 11:57:12 AM REPORT ABUSE scwright said:

Rating:

I made this cake using pecans and store-bought cream cheese icing, and it turned out wonderfully. The cake is very moist and flavourful. The ginger and banana flavours complement each other well, with a subtle nutmeg flavour. I would definetly make this cake again for an event as a substitute for a carrot cake as it's an easy way to use over-ripe frozen bananas. My only concern: The high calorie count for the cake.

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