BEST BANANA PUDDING POUND CAKE WITH AMARETTO LIQUEUR

Step 1

Please see post above for substitutions and recommendations

Step 2

Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)

Step 3

Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.

Step 4

In the bowl of your electric mixer, beat the heavy whipping cream until stiff peak stage. Spoon it into another bowl and set aside to add to the mixture later.

Step 5

In the same bowl of an electric mixer, beat butter and cream cheese until fluffy. Add granulated sugar and beat on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.

Step 6

As the butter, cream cheese, and sugar are mixing, remove 2 tablespoons of the instant pudding mix and reserve it for the glaze. Combine the remaining instant pudding, flour, salt, baking powder, and baking soda in another bowl. Whisk to combine. Set aside.

Step 7

In yet another bowl crack your eggs and add the banana extract and mashed bananas.

Step 8

Alternately add the flour mixture (instant pudding, flour, baking soda, baking powder, & salt.) with the eggs mixture (egg, banana extract, & mashed bananas), beginning and ending with the flour mixture. (So you'll add 1/3 flour mixture, 1/2 eggs mixture, 1/3 flour mixture, 1/2 eggs, 1/3 flour mixture.)

Step 9

Stop the mixer, scrape the sides, and mix again.

Step 10

By hand with a large spatula, fold in the whipped cream. This makes a lot of batter. Take your time and carefully fold until the whipped cream is mixed well.

Step 11

Spoon into your prepared pan and smooth the top.

Step 12

Bake for 1 hour 30 to 45 minutes at 325°F. Don't open the door for the first hour that it cooks. Text with a wooden pick the cake is done with no crumbs or dry crumbs remain on the pick when inserted into the center of the cake. (As well, you can test with a thermometer, the internal temperature of the cake will be 200°F when fully cooked.)

Step 13

Allow cake to cool on a wire rack for 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting or glazing.

Step 14

Mix the ½ cup heavy cream, ¾ cup powdered sugar, and 2 Tablespoons Amaretto. Whisk until the sugar is dissolved and the mixture is smooth. You can add more cream if needed.

Step 15

Spoon over your cooled cake allow the glaze to drip down the sides.

Step 16

For this cake, I recommend waiting until you're ready to serve before garnishing it. Garnish with crushed vanilla wafers, banana slices, and mint.

Step 17

Store in an airtight cake taker either on the counter or in the refrigerator. It will stay fresh on the counter for 3 to 4 days and in the refrigerator for 5 to 7 days. See notes above for freezing.