This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine). A lightly sweet, butter-cream cheese frosting finishes it off. Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil. This recipe is for a towering three-layer version (get out your biggest mixing bowls), but you could just make a more modest, but still generously sized, two-layer cake instead. To do so, cut all of the ingredients in half (use just 2 eggs); divide the batter between two 8-inch round cake pans; and bake at the same time and temperature. Featured in: Review: The Poole’s Cookbook, Reimagining Southern Classics.
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Serving Size: 1 recipe (1963g) | ||
Recipe Makes: 1 | ||
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Calories: 4180 | ||
Calories from Fat: 2968 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 329.7g | 440 % | |
Saturated Fat 191.7g | 958 % | |
Monounsaturated Fat 91.1g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 2847.1mg | 876 % | |
Sodium 8487.7mg | 293 % | |
Potassium 4681.2mg | 123 % | |
Total Carbohydrate 256.3g | 75 % | |
Dietary Fiber 29.3g | 117 % | |
Sugars, other 227g | ||
Protein 77.7g | 111 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4180
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