BANANA CAKE WITH RASPBERRY GLAZE
2 medium ripe bananas
3/4 cup chopped dates
1/2 cup chopped almonds
1 1/2 cups all-purpose flour, divided use
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon rum or vanilla extract
1/4 cup raspberry jelly, melted
Place bananas in blender or food processor container. Cover; blend until smooth (to make about 3/4 cup); set aside.
Toss dates and almonds with 1 tbsp flour in small bowl; set aside.
Combine remaining flour, baking powder, cinnamon and nutmeg in medium bowl; set aside.
Beat margarine with sugar until light and fluffy. Beat in eggs. Alternately stir in flour mixture and bananas. Stir in date mixture and rum extract. Turn into greased (8-inch) square baking pan.
Bake at 350 degrees F, 45-50 minutes or until toothpick inserted in center comes out clean. Poke holes in cake with fork and spread jelly over cake. Cool.
Makes 1 (8-inch) square, 9 servings
Source: Dole |