Prep Time: 25 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 35 minutes
Yield: Servings 12 to 16
Ingredients:
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
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- 2 cups bananas, chopped
- 1 cup chopped nuts, lightly toasted
- 1-1/2 cups vegetable oil
- 3 eggs, slightly beaten
- 1-8 ounce can crushed pineapple, drained
- 3/4 cup banana liqueur, divided
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- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
Preparation:
In a large bowl, with a wire whisk combine the first 6 ingredients. In medium bowl, combine the second set of ingredients with only 1/4 cup banana liqueur. Add to large bowl, stir until just combined (like making quick bread). Pour batter into pan.
Bake Drunken Hummingbird Cake for 65 to 70 minutes or until done. Cool in pan on cake rack for 25-30 minutes. Remove from pan to cool completely on rack.
Place cake on serving plate. Poke holes in cake. Set aside. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir 1/2 cup banana liqueur. Drizzle over Drunken Hummingbird Cake. If necessary, use a pastry brush to brush over flowing glaze onto cake until plate is clean.
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