Caribbean Christmas Ring
|Finely chopped walnuts||2 1⁄2 Cup (40 tbs), divided (California)|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||1 1⁄3 Cup (21.33 tbs)|
|Sour cream/Plain nonfat yogurt||1 Cup (16 tbs)|
|Ripe banana||1 , mashed|
|Orange flavored liqueur||2 Tablespoon|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Orange juice||2 Tablespoon|
Thoroughly grease 10- to 12-cup microwave-safe Bundt pan with 3 tablespoons shortening; sprinkle with 1/2 cup chopped walnuts to coat evenly.
Sift flours, baking powder and baking soda into small bowl.
In large bowl, beat butter and granulated sugar until fluffy; beat in eggs, one at a time.
Stir sour cream, banana and liqueur into egg mixture.
Fold flour mixture into banana mixture; stir in remaining 2 cups walnuts.
Spoon into prepared pan and place on top of microwave-safe bowl in microwave, raising cake to center of oven.
Cook at MEDIUM (50% power) 10 minutes.
Continue cooking at HIGH (100% power) 5 to 7 minutes or until cake tests done, turning twice.
Let cake stand 15 minutes.
Turn out onto serving plate.
Mix powdered sugar and orange juice until smooth.
Pour glaze evenly over cake and serve.