OH BOY!!! What a wonderful Fall/ Autumn treat….. A Banana cake with the flavor of brandy, raisins, and pecans all in one that is topped with a cream brandy buttercream frosting
You Will GO Bananas for this Cake !!
What is it about the fall season and desiring to bake warm flavors?
For me, I believe it is feeling of change. The mornings are cooler, there is a breeze in the air, the trees are shredding their leaves and it has the feeling of something new and different. It is the conclusion of the long hot summer and the beginning of several Holidays and family gatherings.
In Southeast Texas, we do not have a true fall season, but the slight change is wonderful and welcomed. A change from the very hot and humid summer days feels refreshing and invigorating spurring the desire to bake.
Fall baking is associated with warm flavors like pumpkin, apple, cinnamon, nutmeg, bourbon, and brandy to name just a few. This Banana Brandy Raisin Pecan Cake Screams Fall with the blending of the flavors.
Banana Brandy Raisin Pecan Cake/Bread with Brandy Buttercream, Frosting
- 2 1/2 cups All-purpose Flour
- 3 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 sticks unsalted butter
- 2 cups sugar
- 3 ripe bananas mashed
- 4 eggs room temperature
- 1/2 cup Brandy
- 1 1/2 cup chopped pecans
- 1 1/2 cup raisins
- 1/2 cup flour
- 3 cup unsalted butter- 6 sticks at room temperature
- 12 cups powder sugar
- 1/2 cup Brandy
Making the cake batter:
- Preheat the oven to 350 degreesLine a 9×13 baking pan with parchment paper
- Beat soften butter and sugar in stand mixer for about 5 minutes…until light and fluffy.
- In a large ( 4 cup measuring cup) add 2 1/2 flour, baking powder, cinnamon.ginger, and nutmeg. Blend together and set aside.
- Mash 3 banana in a bowl with a fork
- Add the bananas to the butter sugar mixture when it is fluffy
- Add the eggs one at a time mixing between each addition
- Slowly pour flour mixture from measuring cup into the butter batter. Alternate pouring in flour mixture with Brandy. Do not over mix. Mix just until the flour is incorporated into the butter.
- Place both the pecans and raisins into a bowl. Add in 1/2 cup flour and toss the pecans and raisins until they are well coated
- Fold in pecans and raisins into the batter with a spoon
- Pour the batter into prepared baking pan
- Bake for 25 minutes. Check for doneness with a toothpick or cake tester.Cool completely in pan
- Remove from the baking pan by lifting up the parchment paper. Cut into squares…cut squares in half to apply frosting in the middle of each square
- Cube unsalted butterplace in stand mixer. Blend until smooth and creamy
- Add in 12 cups of powdered sugar alternating with Brandy into the creamed butter
- Add additional powdered sugar or brandy as needed to obtained preferred consistency of the frosting
DISCLAIMER: This cake is Sweeeeeet!!!!
An alternative would be to just place a dollop of Brandy Butter Cream Frosting on top and omit it from the middle . If doing so, I would recommend cutting the frosting recipe in half
Omit the the Frosting and have it as a Banana bread type treat
What are the differences between Banana Bread and a Banana Cake?
The truth…I am not really sure. I know that true breads are usually made with leaving agents like yeast and All-purpose flour, but traditional banana bread recipes do not contain yeast.
Cakes do not contain yeast. They are usually light and also contain All-purpose flour.
Another difference is that cakes usually have a frosting and breads do not. For this recipe, I did apply a frosting, but it is yummy without it.
Please let me know what you think. Is it a Cake or a Bread 🙂