Page d'accueil / Recettes et nourriture /

[Nous sommes désolés, mais cette page n'est pas disponible en français.]

3/4 cup butter (softened)
2 cup firmly packed brown sugar
4 eggs
1 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. vanilla extract
2 1/2 cup plus 1 tbsp. sifted all-purpose flour (divided)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 cup mashed ripe bananas (5 medium or 3 large)
3 cups candied cherries
1 pkg. 8 oz pitted dates (chopped 1 1/2 cups)
6 oz pecans coarsely chopped

Method: Preheat oven to 300 F. In large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in lemon peel, juice and vanilla . Sift together the 2 1/2 cups flour, baking soda, baking powder, salt, cinnamon and nutmeg. Alternately blend mashed bananas and dry ingredients into creamed mixture. Mix the 3 cups cherries with remaining 1 tbsp. flour and add to batter with dates and pecans. Turn into greased and floured 10 inch tube pan. Bake 1 hour and 20 minutes, or until cake tester inserted in center comes out clean. Cool 10 minutes. Turn out of pan and cool completely. If desired, decorate cake with candied cherries. Submitted by Elaine Bryenton, Winsloe, P.E.I.