It seems that this month is filled with activities of luncheons, parties, concerts and family gatherings. This year I tell myself that I am not going to do all the extra baking, but someone will be disappointed if they do not see their favorite cookie or candy on the “goodie” tray. We spent Thanksgiving in MO with our son and his family and I know that all of our family will not be together for Christmas this year. I remember as a young mother, how difficult is was to drag our kids to the grandparents homes and everyone was so excited to be together. I would think that any time around Christmas would be acceptable for celebrating and not right on the day of Christmas or Christmas Eve. Christmas day is on a Wednesday this year so there will be a lot of people having to work the next day. This pound cake could be baked and frozen to be used at a later date.

Banana-Nut Pound Cake

3 1/4 Cups flour

1/2 Teaspoon baking powder

1/2 Teaspoon salt

1 8 oz. package cream cheese, softened

1/2 cup soft butter

3 Cups sugar

4 Eggs

2 Bananas mashed, about 1 cup

1/4 Cup bourbon or low fat milk

3 Teaspoons vanilla

1 Cup pecans, chopped

Combine flour, baking powder and salt, set aside. Beat cream cheese and butter with mixer until well blended, gradually add sugar; beat about 7 minutes until light. Add eggs one at a time and beat well after each, scraping bowl often. Combine bourbon or milk with mashed banana and vanilla. Alternately add banana mixture and flour mixture to the butter mixture. Beat on low speed until combined; stir in pecans. Spread evenly in greased and floured 10” fluted tube pan. Bake 325 degrees for 80 minutes, or until toothpick inserted near center comes out clean. Cool in pan on wire rack for about 10 minutes. Remove from pan and continue to cool on rack. Sprinkle with powdered sugar. Serve with some berries or ice cream or just plain with a cup of coffee.

questions or comments:

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