Ingredients:
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar
2 eggs
1 cup canned pumpkin
1 cup bananas, mashed
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 cup toasted pine nuts, divided
5 tablespoons brown sugar
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon ginger
2 tablespoons cream or 2 tablespoons milk
1 -2 tablespoon crushed toasted pine nuts
Directions:
Cream butter and sugar in mixing bowl.
Beat in eggs one at a time until smooth.
Stir in pumpkin and banana.
In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
Stir to mix, add to wet ingredients, mix together only until moistened.
Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
Pour batter into tube pan.
Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
Bring to boil and simmer for 3 minutes.
Spoon over warm cake, sprinkle with crushed pine nuts.
Servings: 10
Time preparation: 15 min.
Time total: 75 min.