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Banana Pound Cake With Caramel Glaze

Reviewed: Mar. 4, 2013
Used two cups whole wheat flour, one cup gluten free flour, coconut oil instead of shortening, 1/2 and 1/2 in the glaze (because that's what I had). Cooked 1 hour and 10 mins and next time would take out 5 min earlier. The cake did rise to the top of the pan but did not run over. Added about half of the glaze while still in the pan, after 10 mins I removed to a cake pan and poured the rest of the glaze over the top and used a brush to cover. It was very good!
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