Here's a recipe that's been around for many years, but more commonly in a loaf pan then a layer cake. There's just something special about a layer cake versus a loaf cake.
INGREDIENTS:
2/3 cup shortening
1 2/3 cups sugar
3 eggs
2 1/2 cups all purpose flour
1-1/4 tsp. baking soda
1/4 tsp. salt
1-1/4 tsp. baking powder
2/3 cup buttermilk*
1 1/2 c. mashed ripe bananas (about 4)
3/4 c. chopped walnuts or pecans
1 tsp. vanilla extract
3/4 c. chopped walnuts or pecans
1 tsp. vanilla extract
PREPARATION:
Line the bottoms of 2 9" cake pans with wax paper and cover the sides with shortening.
Preheat the oven to 350 deg.
Measure the first 8 ingredients into mixing bowl. Beat for 2 minutes on low speed. Add bananas, and vanilla continue beating for another 2 minutes. Fold in the nuts. Pour into 9 inch prepared cake pans.
BAKING:
Bake at 350 degrees for about 35 minutes. When done, place on rack to cool 5 minutes before turning out of pans.
When completely cool, ice the cake with the icing (see below). Yields one layer cake.
ICING:
1/4 lb. butter
1 8 oz. pkg. cream cheese
1 tsp. vanilla
1 lb. confectioner's sugar
PRPARATION:
Beat the butter and cream cheese until creamy. Add the vanilla and sugar, mixing well until smoothly blended.
* Add one tablespoon of white vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have buttermilk.
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