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A Birthday Cake for Michael


Captain, my Captain! It’s hard to believe my handsome husband is another year older and another year more handsome. I’m so blessed to have such a loving, wonderful partner in Michael. He has always been there for me, supporting me on long trips, caring for me through knee and eye surgeries, and in countless other ways. His birthday is truly a reason to celebrate!

For his birthday, I’m makin’ him the same cake I made for his groom’s cake at our wedding: a Banana-Nut Cake with Cream Cheese Frosting that has been his favorite ever since he was a tiny tot of five years old. The smile on his face whenever this tasty treat is on the menu just melts my heart.

If y’all would like to join me in celebrating Captain Michael’s birthday us, you can try your hand at this exquisite cake. I’ve got the instructions for you right here. Now, join me in wishin’ my soul mate a “happy birthday” in the comments section, won’t you?






3 cups all purpose flour, plus more for pans

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 beaten eggs

¾ cup vegetable oil

4 large ripe bananas, mashed

1 cup pecans, chopped

1 ½ teaspoons vanilla extract

Butter, at room temperature, for greasing pan


1 teaspoon vanilla extract

1 (8-ounce) package cream cheese, at room temperature

1 cup butter, at room temperature

1 pound confectioners’ sugar, sifted

½ cup pecans, chopped




Butter and flour three (9-inch) round cake pans; set aside. Preheat oven to 350 °F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and 1 ½ teaspoons vanilla. Divide the batter among the prepared pans, and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.


In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

This makes enough for a naked cake. To make enough to frost the entire cake, multiply the ingredients by 1.5.

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.

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