Sweet potato cake with rum and pecan frosting

Sweet potato cake with rum and pecan frosting 1
  • ingredients:
    ° 2 tbsp flour
    ° 1 teaspoon of baking soda and 1 teaspoon of ground cinnamon
    ° 1 cup of softened butter
    2 cups of granulated sugar
    ° 2 eggs
    ° 1 1/2 cups ripe bananas
    ° 1 cup of canned crushed pineapple undrained juice
    ° 1 pack JELL-O Instant vanilla pudding
    ° 1 1/2 cups chopped pecans, toasted, divided
    1/2 ° package. Philadelphia Brick Cream Cheese, softened
    ° 2 cups of icing sugar
  • Preparation:
    Step 1
    Heat the oven to 325 ° F.
    2nd stage
    Combine the flour, baking soda and cinnamon. Combine the butter and granulated sugar in a large bowl with the mixer until light and fluffy. Add the eggs, and whisk very well after each addition. Add the bananas, pineapple and pudding mixture; beat 2 min. Gradually add the flour mixture / mix well after each addition. Stir in 3/4 cup of pecans.
    Step 3
    Pour into a greased and floured 12-inch fluted fireplace pan.
    Step 4
    Bake for 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 20 minutes. Detach from the wall of the mold with a knife. Invert on a rack; gently unmold. Let the cake cool completely.
    Step 5
    Combine cream cheese and icing sugar until blended. Put in a bag of dough back with a good round end; use to freeze the cake. Resting pecan powder.

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