I’m counting the days until Pig: King of the Southern Table is released, but I’ve got a stack of other James Villas cookbooks to tide me over in the meanwhile. This amazing Glazed Banana Caramel Pound Cake recipe comes from My Mother’s Southern Desserts. The book is probably out of print, so I’ll share the recipe with you.
The batter is pretty easy. Cream together 1 cup (2 sticks) softened butter, 1/2 cup Crisco, 2 cups packed light brown sugar, and 1 cup regular sugar till light and fluffy. Then beat in 5 large eggs, one at a time. In another bowl you combine 3 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Then you mix the flour mixture into the batter, alternating with 1/2 cup of milk, till well blended. Then add 2 teaspoons vanilla and 1 mashed, ripe banana. Finally you stir in pecans, but I bet this wouldn’t be bad with walnuts, or without nuts.
Then scrape everything into a greased 10-inch tube pan and bake in a preheated 350 degree oven for about 1 hour and 20 minutes. To test for doneness, insert a knife or something into the cake and make sure it comes out clean. Let cool in the pan for 10 minutes before turning out onto a plate to finish cooling.
The glaze is super easy. Mix together 1/4 cup (1/2 stick) melted butter, 1/4 cup packed light brown sugar, 1/4 cup regular sugar, 1/4 cup heavy cream, and 1 teaspoon vanilla in a bowl. Then pour that over the cake and let it drip down the sides, or you can spread it around — your choice. This cake is outrageously good, even if you’re not a banana fanatic like me.