Pumpkin Banana Cake

• butter or margarine↗1⁄2 cup
• brown sugar↗1 cup
• eggs↗2
• canned pumpkin↗1 cup
• banana, mashed↗1 cup
• all-purpose flour↗2 1⁄2 cups
• baking powder↗2 teaspoons
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• cinnamon↗1⁄2 teaspoon
• nutmeg↗1⁄2 teaspoon
• ginger↗1 teaspoon
• toasted pine nuts, divided↗1 cup
• Glaze↗

  Optional

• brown sugar↗5 tablespoons
• tablespoons butter or 2 tablespoons margarine↗2
• teaspoon nutmeg↗1⁄8
• teaspoon cinnamon↗1⁄8
• teaspoon ginger↗1⁄8
• tablespoons cream or 2 tablespoons milk↗2
• tablespoon crushed toasted pine nuts↗1 -2

Step-by-step instructions

1. 1

   Cream butter and sugar in mixing bowl.

2. 2

   Beat in eggs one at a time until smooth.

3. 3

   Stir in pumpkin and banana.

4. 4

   In a second bowl, combine remaining ingredients, reserving 1/2 cup toasted pine nuts.

5. 5

   Stir to mix, add to wet ingredients, mix together only until moistened.

6. 6

   Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.

7. 7

   Pour batter into tube pan.

8. 8

   Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.

9. 9

   Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.

10. 10

    Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.

11. 11

    Bring to boil and simmer for 3 minutes.

12. 12

    Spoon over warm cake, sprinkle with crushed pine nuts.