Farm Journal's Blue Ribbon Banana Cake

September 3, 2010 11:14 PM
 

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 cup mashed bananas
1/2 tsp. salt
2 cups sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 cup buttermilk
1 tsp. vanilla
1/2 cup chopped pecans
1 cup flaked coconut
Creamy Nut Filling
White Snow Frosting
 
Cream together shortening and sugar until fluffy.  Add eggs; beat 2 minutes at medium speed.  Add mashed bananas.  Beat 2 minutes.


Sift together dry ingredients.  Add to creamed mixture along with buttermilk and vanilla.
Beat 2 minutes.  Stir in nuts.

 
Turn into 2 greased and floured 9-inch round layer cake pans.  Sprinkle 1/2 cup coconut on each layer.  Bake in moderate (375*) oven 25 to 30 minutes.Remove from pan.  Cool layers, coconut side up, on racks.

 
Place first layer coconut side down and spread on Creamy Nut Filling.  Top with second layer, coconut side up.  Swirl White Snow Frosting around sides and about 1-inch around top edge, leaving center unfrosted.
 
CREAMY NUT FILLING:
Combine 1/2 cup sugar, 2 Tbsps. flour, 1/2 cup cream and 2 Tbsps. Butter in heavy saucepan.  Cook until thickened.  Add 1/2 cup chopped pecans, 1/4 tsp. salt and 1 tsp. vanilla.  Cool.
 
WHITE SNOW FROSTING:
Cream together 1 egg white, 1/4 cup shortening, 1/4 cup butter, 1/2 tsp. coconut extract, and 1/2 tsp vanilla until well blended.  Gradually add 2 cups sifted confectioners sugar, beating until light and fluffy. 
 
Source:  Farm Journal's Country Cookbook, 1972
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