Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1 cup brown sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 cup banana, 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

Instructions

1. Cream butter and sugar in mixing bowl.

2. Beat in eggs one at a time until smooth.

3. Stir in pumpkin and banana.

4. In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.

5. Stir to mix, add to wet ingredients, mix together only until moistened.

6. Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.

7. Pour batter into tube pan.

8. Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.

9. Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.

10. Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.

11. Bring to boil and simmer for 3 minutes.

12. Spoon over warm cake, sprinkle with crushed pine nuts.