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Wreaths are so popular this year. If you are looking for an easy Christmas wreath to hang on your door I have just the tutorial for you. If you’re wanting something more edible. This banana and pecan recipe makes the most delicious pecan wreath cake you’ll ever eat!
This pecan wreath cake is based on my old banana bread recipe adapted to change it’s shape and flavour to make it more festive.
Pecan Wreath Cake
- 3 large or 4 medium ripe bananas roughly mashed
- 250 g caster sugar
- 125 g unsalted butter
- 2 medium eggs
- 250 g Gluten free self raising flour
- 1 tsp of baking powder
- 1 tsp ground cinnamon
- 120 g pecans chopped
- 200 g Icing sugar
- 5 tsp water
- 8 Whole pecans
- Edible glitter
Heat your oven to 190◦C or gas mark 5 and grease a cake ring
Cream the bananas and sugar together in a mixer until fluffy
Add the butter and beat until evenly combined.
Beat in the eggs one at a time, adding a spoonful of flour with each.
Sift in the remaining flour, then carefully fold in.
Fold in the pecan pieces.
Spoon the mixture into the cake ring and bake for 30 minutes until golden brown.
Turn out onto a cooling rack and allow to cool completely before icing.
To make the icing.
Mix icing sugar with water until you have a smooth thick consistency.
Dribble over the top of the pecan ring.
Top with pecans and decorate with a sprinkle of edible glitter.
Shop now and grab the wreath cake tin and other ingredients to make the cake.
If you like my Pecan Wreath Cake Gluten Free Recipe
You’ll love these quick and easy Christmas recipes
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