Lady Bird Cake
Serves: 1 (13x9-inch) cake
 
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 2 cups mashed ripe bananas
  • 1 (12-ounce) jar pineapple preserves
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 cup whole buttermilk, room temperature
  • 1 cup chopped pitted dates
  • Pineapple Cream Cheese Frosting (recipe follows)
  • Garnish: chopped pecans, dried pineapple, sliced banana
Instructions
  1. Preheat oven to 325°. Spray a 13x9-inch baking pan with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in mashed banana and preserves until combined.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in dates. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool completely in pan on a wire rack.
  5. Spread Pineapple Cream Cheese Frosting onto cake. Garnish with pecans, dried pineapple, and banana, if desired. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/lady-bird-cake/