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Banana-Nut Pound Cake with Maple Crown Royal Glaze

I have made this cake at least three times since ripping it out of the pages of BHG. Each time I have tried a different alcohol or a different flavor combo and not been disappointed.
5 from 1 vote
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Course: Cake
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 1 Pound Cake
Calories: 455kcal
Author: Kita Roberts

Ingredients

  • 3 1/4 cups flour
  • 1 /2 tsp baking powder
  • 8 oz package cream cheese softened
  • 1 1/2 cup light brown sugar
  • 1 cup sugar
  • 4 eggs
  • 2 medium bananas mashed (1 cup)
  • 1/4 cup Maple Crown Royal
  • 1/4 tbsp vanilla
  • 1 cup chopped pecans or walnuts

Instructions

  • Preheat oven to 325 degrees F. Grease a 10″ bundt pan and dust with flour, knocking out any excess.
  • Combine flour and baking powder in a medium bowl, set aside.
  • In the bowl of your stand mixer, cream the cream cheese and sugars together until smooth and fluffy, about 7 minutes.
  • Add eggs one at a time, scraping down the sides of the bowl as needed.
  • Add the bananas, Maple Crown Royal, and vanilla.
  • Add the flour and mix until just combined. Fold in the nuts.
  • Pour batter into prepared pan and wiggle a little to even out. (the cake, not your booty).
  • Bake for 80 minutes or until a toothpick inserted in the center comes out clean and cake is a nice golden brown.
  • Cool in pan for 10 minutes before turning out to cool completely.

If desired top with a Maple Crown Royal glaze:

  • whisk 1/2 cup powdered sugar with 1 – 2 teas Maple Crown until a thick glaze forms.
  • Add extra liquid or sugar to loosen or tighten the glaze.
  • Spoon over the cake and sprinkle with additional nuts if needed.

Notes

adapted from BHG Magazine December 2012

Nutrition

Serving: 1g | Calories: 455kcal | Carbohydrates: 72g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 81mg | Sodium: 172mg | Fiber: 2g | Sugar: 42g