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Banana and Pecan Pound Cake
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Banana and Pecan Pound Cake
3 eggs
1-1/2 c. oil
2-1/2 c. sugar
1-1/2 c. mashed ripe bananas
1/2 c. buttermilk
1 tbsp. vanilla
3 c. flour
1 tsp. soda
3/4 tbsp. salt
1 c. chopped pecans
Frosting
FROSTING
1/2 c. margarine, softened
8 oz. cream cheese, softened
1 (1 lb.) pkg. confectioners' sugar, sifted
Beat eggs in large mixer bowl until light. Add oil and sugar; beat until fluffy.
Combine bananas, buttermilk and vanilla in bowl; mix well. Sift flour, soda and salt
together. Add to egg mixture alternately with banana mixture, beating well after each
addition. Stir in pecans. Pour into greased and floured tube pan. Bake at 325 degrees for
1 hour and 20 minutes. Cool in pan for several minutes. Invert onto serving plate. Spread
frosting over cooled cake. Cream margarine and cream cheese in medium mixer bowl until
light and fluffy. Add confectioners' sugar gradually, beating until smooth.
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