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Banana-Ginger-Macadamia Cake
Banana-Ginger-Macadamia Cake
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Prep Time:
25 minutes
Total Time:
2 hours
Indulge in a decadent two-tier banana-nut cake, infused with ginger and nutmeg, and topped with luscious cream cheese frosting, enhanced with macadamia nuts for a touch of luxury.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 1/4 cups mashed ripe bananas (2 to 3 medium)
  • 3/4 cup buttermilk
  • 1/2 cup finely chopped macadamia nuts (not toasted)
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1/2 cup butter, softened (do not use margarine)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup coarsely chopped toasted macadamia nuts
Instructions:
  • Preheat oven to 350°F. Grease the bottom of two 9-inch cake pans with shortening or cooking spray. Line the bottoms with parchment paper, then grease and flour the paper and sides of the pans. In a medium bowl, mix together flour, baking powder, baking soda, ginger, nutmeg, and salt.
  • In a large bowl, use an electric mixer to beat granulated sugar and 1/2 cup of butter on medium speed for 3 to 4 minutes until fluffy. Gradually add eggs one at a time on low speed, followed by bananas. Next, alternate adding flour mixture and buttermilk, starting and ending with the flour mixture. Fold in 1/2 cup of nuts, then spread the batter evenly in pans.
  • Bake for 30 to 35 minutes, or until the cakes are dark golden brown and start to pull away from the sides of the pans. Let cool for 5 minutes, then remove from pans and transfer to cooling racks. Allow the cakes to cool completely, which should take about 1 hour.
  • In a spacious bowl, use an electric mixer on medium speed to blend the frosting ingredients until smooth.
  • Place one cake layer on a serving plate with the rounded side facing down. Spread half of the frosting over the layer. Add the remaining cake layer, rounded side up, pressing gently to secure it (the frosting should be visible around the edges). Spread the rest of the frosting on top of the cake, leaving the sides unfrosted. Sprinkle 1/4 cup of nuts around the top edge of the cake.

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