Friday, June 11, 2010

Coconut Cardamom Banana Cake

I wasn't paying attention to my notes and didn't add the flour mixture in with the wet until after I'd mixed in the bananas and started dumping in the apples, raisins and nuts. Seems to have come out ok just the same. The banana flavor is very strong. Based on the recipe from Food Blogga. Made for E's birthday (she was a big fan).
  • 2 2/3 c flour
  • 1 1/4 t soda
  • 1/2 t salt
  • 1 t cardamom
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t ginger
  • scant 1.5 sticks butter
  • scant 1 c br sugar
  • scant 1/2 c sugar
  • 2 eggs
  • 3 T maple syrup
  • 1.5 t vanilla
  • 3/4 c coconut milk
  • 2 bananas, mashed
  • 1 apple, chopped (about 1 c)
  • 1/2 c raisins
  • 1 c powdered coconut, toasted
  • 3/4 c pecans, chopped
  1. Combine flour, soda, salt and spices in a medium bowl.
  2. In a large bowl, cream the butter and sugars.
  3. Add the eggs.
  4. Add the maple syrup, vanilla and coconut milk.
  5. Mix the dry ingredients in with the wet.
  6. Stir in the bananas.
  7. Mix in the apple, raisins, coconut and pecans.
  8. Pour into 2 greased 9" round cake pans.
  9. Bake for 40-45 minutes.
  10. Cool 10 minutes before removing from pan.
Cardamom Icing
  • 1/2 c confectioners' sugar
  • 1/4 t cardamom
  • several droplets of milk
  1.  In a small bowl whisk together sifted sugar and cardamom. 
  2. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. 
  3. [When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.]
  4. Using a spoon, drizzle the icing over the top of the cake, and spread it with a thin, metal spatula. 
  5. Sprinkle each cake with 1/4 cup of toasted coconut, and 1 tablespoon chopped pistachios. Allow to set for at least 15 minutes before slicing.

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