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La Belle Cuisine
Michele's Bananas Foster Pound Cake
1 1/2 cups (3 sticks) butter, softened
1-pound package brown sugar
1 cup granulated sugar
5 large eggs
3 very ripe bananas, mashed
1/4 cup buttermilk
4 tablespoons dark rum
4 tablespoons Galliano
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Beat butter at medium speed with an electric mixer about 2 minutes
or
until creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs,
one at a time,
beating just until yellow disappears. Combine mashed bananas, buttermilk, rum, Galliano
and vanilla. Combine flour, baking powder, soda and salt; add to butter mixture
alternately with banana mixture, beginning and ending with flour mixture. Beat at low
speed
just until blended after each addition. Pour batter into a greased and
floured
13-cup Bundt pan
or large tube pan (cake is too big for normal
Bundt pan). Bake at
325 degrees F. for 1 hour and 20 minutes or until
a wooden pick inserted in center of cake comes
out clean. Cool in pan
on wire rack 10 to 15
minutes; meanwhile, make the topping:
1 cup finely chopped toasted pecans
1/2 cup butter
1 cup granulated sugar
1/4 cup dark rum
2 tablespoons Galliano
2 tablespoons water
Combine all ingredients in saucepan and boil mixture 3 to 4
minutes.
Invert cake onto the wire rack and place aluminum foil under rack.
Pour sauce
over the warm cake. Cool completely. (Call 911!)
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