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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Allethea Wall's Brown Sugar-banana Pound Cake

Recipe Tags: Cake Recipes

Date Added: December 17, 2012


1 Pound Brown Sugar light
1 Cup Sugar
1 Pound Butter (1/4 stick) cut into 6 pieces
5 Unit Eggs separated, plus 2 egg yolks
2 Unit Bananas large
3 Cups Flour (to 4 1/2 cups)
1/2 Teaspoon Baking Powder plus
1/2 Teaspoon Salt to 1 ts
1 Cup Milk cold
1 Teaspoon Vanilla or Almond extract to
1 Cup Pecan chopped
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1. Preheat oven to 350 F Cream brown and white sugars with butter until very light and fluffy.

2. Add eggs, one at a time, beating well after each addition.

3. Stir in mashed bananas. Sift flour with baking powder and salt.

4. Mix milk and vanilla together. Add each to first mixture alternately.

5. Stir in the pecans. Pour into a 10\" well-greased tube pan.

6. Bake in preheated oven for 1-1/2 hours, or until firm.

7. Place upside down on a cake rack; when cool, invert and turn out onto rack.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Banana, Butter, Gluten, Natural Sweeteners, Pecan allergies.
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