3 bananas, sliced
2 cups finely chopped almonds
1/2 cup finely chopped walnuts
3 eggs, lightly beaten
1/2 cup vegetable oil
1 cup butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (15 ounce) can sweetened lemonade concentrate
1 cup chopped pecans
1 cup margarine, softened
1/2 cup white sugar
3/4 cup blueberries
1 cup water
1/2 cup white sugar
1 (2 ounce) can sliced almonds, drained
3/4 cup pecans
1 cup crushed pineapple pecans
1 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch-square baking pans. Cut the yellow bananas in half. Place slices of bananas into the prepared pans. Spread the lemon-lime lemonade over the bananas. Dust the edges with the confectioners' sugar. Sprinkle the pecans over the lemonade.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Change oven settings to 350 degrees F (175 degrees C) and knock down the cake. Using a 6 or 7-inch round cookie cutter, create a shallow indentation in the center of the cake. Using a small knife, cut a portion of the cake away from the center. Place the indentation in the center of the cake and smooth the inside of the cake.
Dust the outside of the outside of the cake with some of the lemon-lime lemonade dust. Depress the pecans onto the cake. If desired, dust the pineapple over the lemonade. Place pecans over the lemonade, allowing them to spread out. Cover the inside of the cake and refrigerate for at least 2 hours.
When the lemonade has softened, begin the baking of the cake by baking half of the cake. Using a large cookie cutter, cut 2" across the top of the cake. Spoon the lemon-lime lemonade over the sides of the cake while it is still warm (stirring mixture will pop a little). Rod languidly while baking.
Take a cake stand or tray and place cake layer in the center of the tray. Punch holes in the sides with a fork. If you wish, extend the cake out into a rectangle to serve as a ribbon. Attach a newspaper to the other side of the sheet using toothpicks (granny style). Garnish with lemon fruit.
Place cake on a cake stand. Spread lemon-lime lemonade over each cake layer. Place a paper on the bottom of the pan and tie a knot at the top. Stacks up to 1/2 of the lemonade in a single layer.
Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool totally before frosting. Serve cool or ice cream. I like the frosting with lemon juice.
I made this cake for a church candy run, and it was a total mess. I recommend using a cake mix that has a good cocoa powder, for extra flavor. I used Hershey's Special Dark cocoa powder. The blueberries were not mixed in, so I used two packets of dry cranberry juice. It took about two and a half hours to mix everything together, and I poured off the batter, so there's some excess baking powder. The cake was very wet, and I could see how the filling would be a problem. I could see experimenting with different frostings and different frostings and different frostings -- I could see this cake getting very sticky. I thought it was quite tasty, but it needed a little something. Thanks for the recipe, and I enjoyed my time with it.
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