Ingredients
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1/2 cup butter or 1/2 cup margarine
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1 cup brown sugar
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2 eggs
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1 cup canned pumpkin
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2 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 teaspoon ginger
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1 cup toasted pine nuts, divided
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5 tablespoons brown sugar
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2 tablespoons butter or 2 tablespoons margarine
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1/8 teaspoon nutmeg
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1/8 teaspoon cinnamon
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1/8 teaspoon ginger
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2 tablespoons cream or 2 tablespoons milk
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1 cup banana, mashed
Instructions
- Cream butter and sugar in mixing bowl.
- Beat in eggs one at a time until smooth.
- Stir in pumpkin and banana.
- In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
- Stir to mix, add to wet ingredients, mix together only until moistened.
- Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
- Pour batter into tube pan.
- Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
- Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
- Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
- Bring to boil and simmer for 3 minutes.
- Spoon over warm cake, sprinkle with crushed pine nuts.