Today is the first Saturday in September. Once upon a time, we’d be celebrating National Tailgating Day right about now. While National Tailgating Day kicks off the College Football Season, it also signals the start of the NFL. Opening Day is just a few days away.
Hubby has canceled our subscription to the NFL Channel. Oh he’ll still watch his beloved Packers whenever a game is televised on regular TV, but we aren’t buying the whole package deal. I get the reasoning behind the politicization of every aspect of our lives in America, but honestly I think most people have had enough. Besides, it’s hard to listen to someone who is telling us how bad life is in America while making millions playing a game.
As for tailgating, what can I say? I’m a huge fan of all the fun foods tailgate parties give to us. Who knows, maybe I’ll create a whole new living room tailgating event – like a romance movie marathon paired with a dozen different chicken wings. Just kidding – sort of.
Oh but there is still reason to celebrate. Today is also National Macadamia Day. While we generally like our Macadamia nuts all covered in chocolate, Macadamia just naturally lends itself to the spirit of the tropics. And since this is September, turning our attentions to the balmy islands of Hawaii sounds good. Funny thing is, Macadamia Nuts aren’t native to Hawaii. They are actually transplants from Australia. Better yet, Macadamias aren’t even a nut. But who cares? Thanks to all those tourists returning from a Hawaiian vacation with boxes of Chocolate Macadamia Nuts to pass out to friends and family alike, we will forever think Hawaii is the birthplace of this low protein, high fat seed. Thanks in part to the dedication and determination of a handful of men, Hawaii is now the world’s largest producer of Macadamias. Lucky for us, we know just what do to with them.
What better way to celebrate the day than with a delicious cake? Happy Macadamia Day everyone!
Banana-Ginger Macadamia Cake with Cream Cheese Frosting
1-1/4 cups (about 3 medium) Ripe Bananas
1/2 cup Macadamia Nuts (not toasted)
2 cups Flour
1-1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Ground Ginger
1 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1-1/2 cups Sugar
1/2 cup Butter, softened
3/4 cup Buttermilk
Heat oven to 350-degrees. Grease bottom only of 2 (9-inch) round cake pans with shortening. Line bottom with parchment paper; grease and flour paper and sides of pans.
Mash bananas in a mixing bowl, set aside. Finely chop Macadamia Nuts, set aside.
In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt. Set aside.
In large bowl, beat sugar and softened butter with electric mixer on medium speed 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in mashed bananas. The mixture will appear curdled and that’s fine.
Beginning and ending with flour mixture, alternately beat flour mixture and buttermilk into the mashed banana mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
While the cakes cool, toast the Macadamia Nuts for the garnish.
Toasted Macadamia Garnish
1/2 cup toasted Macadamia Nuts
Heat oven to 350-degrees. Spread nuts out in a single layer on a small rimmed baking sheet. Toast nuts in the oven for about 12 minutes. Chop and set aside until ready to garnish.
Cream Cheese Frosting
4 cups Powdered Sugar
4 oz Cream Cheese, softened
1/2 cup Butter, softened
1 teaspoon Vanilla Extract
Sift powdered sugar, set aside.
In large mixing bowl, cream together cream cheese and butter. Add vanilla. Beat in powdered sugar, one cup at a time, until smooth and creamy.
Trim rounded dome from one cake layer for more even layer. Place trimmed cake layer, cut side down, on a cake plate. Spread half of frosting over the top of the first layer all the way to the edge. Place remaining cake layer, rounded side up, on first layer, pressing gently to secure (frosting should show around edge). Spread frosting on top of second layer of cake, leaving side unfrosted. Sprinkle chopped toasted macadamia nuts around the top edge of the cake.
Serve and enjoy!
Now if you absolutely need some ideas for Tailgating Saturday, check out these shares from the past: