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Preheat oven to 350 degrees F (180
degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2
inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle
of parchment
paper.
Place the pecans on a baking
sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then
chop finely. Set aside.
In a large bowl whisk together the
flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
In another large bowl,
mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and
finely chopped pecans. Add the wet ingredients to the flour mixture and stir
until combined. Evenly divide the batter between the two prepared pans and bake
for about 25
to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10
minutes invert the cakes onto the wire rack, remove the pans and parchment
paper, and then cool completely before frosting.
Frosting:
In the bowl of
your electric
mixer (or with a hand mixer), beat the butter and cream cheese, on low
speed, until very smooth with no lumps. Gradually add the sifted powdered
sugar and beat, on low speed, until fully incorporated and smooth. Scrape
down the sides of the bowl as needed. Beat in
the vanilla extract and then stir in the finely chopped pecans.
To assemble: place one cake, top side down, onto your serving platter. Spread
with about a third of the frosting. Gently place the other cake layer, top of
cake facing up, onto
the frosting, and spread the rest of the frosting over the top and sides of the
cake. Can garnish with pecan halves. Refrigerate the cake for about one
hour so the frosting has time to set.
Serves 10 - 12 people.
Sources:
Anderson, Jean. The American
Century Cookbook. Clarkson Potter/Publishers. New York: 1997.
Gentry, Jane E. Southern
Living Our Readers Top-Rated Recipes. Oxmoor House. Birmingham. 2005.
McDermott, Nancie. Southern
Cakes. Chronicle Books. San Francisco: 2007.
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