This recipe is from the "Celebrate The Year in Cakes" recipe program.
Recipe Yield: 30-36 Servings
|
Ingredients: |
|
1 |
Sara Lee Banana Sheet Cake |
|
3 3/4 to 4 1/2 qts. |
Butter Pecan or Vanilla Ice Cream, optional |
|
|
Maple-Pecan Sauce (recipe follows) |
|
6 to 8 large |
Bananas |
|
|
MAPLE-PECAN SAUCE (Makes 1-3/4 quarts) |
|
1 qt. |
Maple syrup |
|
1 1/3 cups |
Sugar |
|
8 oz. |
Butter or margarine, softened |
|
1/2 cup |
Whipping Cream |
|
8 |
Egg yolks, beaten |
|
2 cups |
Toasted pecan halves |
Instructions:
- MAPLE-PECAN SAUCE: Heat maple syrup and sugar to boiling in saucepan, stirring until sugar is dissolved. Boil until mixture reaches 230 degrees F. on candy thermometer. Remove from heat; whisk in butter and cream.
- Whisk 1/2 the syrup mixture into egg yolks: whisk yolk mixture back into saucepan. Whisk over medium-low heat until slightly thickened, 2 to 3 minutes; stir in pecans. Serve warm.
- To plate, place cake slice on serving plate. Serve with 4-ounce scoop ice cream, if using, and 1 1/2 oz. Maple-Pecan Sauce. Garnish with banana slices.
- Serving Suggestion: Cut cake into long slices and place in banana split dishes; top with 3 small scoops vanilla or fruit-flavored ice cream. Spoon chocolate, strawberry, and pineapple ice cream topping over; garnish with whipped cream and chopped nuts.
- TIP: Almonds or walnuts can be substituted for the pecans in the Maple-Pecan Sauce. Peach slices can be substituted for the bananas
|
|
_thumbnail.png)
