Tell me your favourite flavours and I’ll try and incorporate them in your cake. Thats my line to everyone around me these days, thanks to the brand new kitchen aid which sits on my kitchen counter, screaming to used. I’m just looking for an excuse to bake and the fun of baking at home is you have full control over what goes in. So when it was father in laws birthday last weekend, I thought I’d make him a cake with his favourite flavours … only his most favourite ones are Chilli, vinegar and pickle ! Haha that would be a real challenge, but since it the rest of us who also had to eat the cake, I decided to go with the other flavours he liked. I made him two cakes, one for his morning-walk friends, which was a carrot cake with walnuts, raisins, coconut and for the house party a Banana Pound Cake, with ginger powder, orange zest, walnuts and topped it off with some good white chocolate. I have to tell you, this is one of those recipes, you will use over and over again. It is simple and easy, yet so delicious. The pound cake is light, moist & buttery, sweet from the bananas, the ginger makes it a little spicy, the walnuts add texture and orange zest just lifts it all up. Its a recipe for keepers .
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 1/2 medium, very ripe bananas, mashed not too smooth with a fork (3/4 cup)
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- 100 gms toasted and chopped walnuts
- 1/2 cup milk
- 1 large orange – zest
- Preheat oven to 180 C, grease the tins you like, I used a 6 cup bunt mold, plus a small loaf tin.
- Cream the butter in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy.
- Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the bananas.
- Sift together flour, baking powder, salt and ginger. combine the milk and vanilla. Beating at low speed, add the dry ingredients in thirds, alternating with the milk mixture. Stir in the orange peel.
- Pour the batter into the prepared pans, spreading evenly. Bake about 30 minutes or until the cake pulls away slightly form the sides of the pan and a toothpick or cake tester inserted near the center.
- Cool the cake in the pan on a wire rack for 20 minutes. Loosen the sides with a knife, invert onto a rack, invert again and cool completely.