Spice Cake
Hands On Time: 50 minutes
Total Time: 2 Hours
Servings: 12
Ingredients:
Cake
3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups cooking oil
3 large eggs, beaten
1 1/2 teaspoons vanilla
4 ripe bananas, mashed
1 can crushed pineapple
1 1/4 cup chopped pecans
Frosting
1 pound cream cheese, softened
2 sticks unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla
Cake
3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups cooking oil
3 large eggs, beaten
1 1/2 teaspoons vanilla
4 ripe bananas, mashed
1 can crushed pineapple
1 1/4 cup chopped pecans
Frosting
1 pound cream cheese, softened
2 sticks unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla
Directions:
For the Cake
Preheat oven to 350. Grease and flour three 9-inch cake pans.
Whisk together flour, sugar, baking soda, cinnamon and nutmeg.
Add oil, eggs and vanilla to flour mixture and mix thoroughly.
Mix in bananas, pineapple and fold in 1 cup of pecans.
Pour batter in cake pans and tap to release air bubbles.
Bake until a toothpick comes out clean in each cake, 25 to 30 minutes.
Cool in pans for 10 minutes then transfer cakes to a wire rack to cool completely.
For the Frosting
While cakes cool, make frosting:
Using a mixer, beat cream cheese and butter together until fluffy, 5 minutes.
Gradually add powdered sugar, 1 cup at a time.
Continue to beat until mixed and beat in vanilla until smooth.
When cakes have cooled, place one layer on a plate.
Add 1/4 cup frosting and spread evenly over cake.
Add another layer and frost with 1/4 cup frosting. 1/4 cup frosting
Top with the final layer and frost the top and sides.
Top cake with 1/4 cup pecans and serve.
For the Cake
Preheat oven to 350. Grease and flour three 9-inch cake pans.
Whisk together flour, sugar, baking soda, cinnamon and nutmeg.
Add oil, eggs and vanilla to flour mixture and mix thoroughly.
Mix in bananas, pineapple and fold in 1 cup of pecans.
Pour batter in cake pans and tap to release air bubbles.
Bake until a toothpick comes out clean in each cake, 25 to 30 minutes.
Cool in pans for 10 minutes then transfer cakes to a wire rack to cool completely.
For the Frosting
While cakes cool, make frosting:
Using a mixer, beat cream cheese and butter together until fluffy, 5 minutes.
Gradually add powdered sugar, 1 cup at a time.
Continue to beat until mixed and beat in vanilla until smooth.
When cakes have cooled, place one layer on a plate.
Add 1/4 cup frosting and spread evenly over cake.
Add another layer and frost with 1/4 cup frosting. 1/4 cup frosting
Top with the final layer and frost the top and sides.
Top cake with 1/4 cup pecans and serve.
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