Friday, March 16, 2012

Banana Nut Cake

This week Keistin and I made Banana Cake. I always liked this cake when Mom made it because the flavors were a little different than the usual, especialy when made with Richmond Frostibg which is included below.

Banana Nut Cake

2 1/2 c. flour
1 2/3 c. sugar
1 1/4 tsp. double action baking powder (I just used what I had in the cupboard.)
1 1/4 tsp. baking soda
1 tsp. salt
2/3 c. high grade shortening (or margarine)
2/3 c. buttermilk (Ralph accidentally got a carton of low-fat milk so we made our own sour milk by adding either 1 T. of lemon juice or vinegar to a cup of milk..)
1 1/4 c. mashed bananas
1/2 c. beaten eggs (about 2 large eggs)
2/3 c. chopped walnuts (optional but I love nuts so I always add them)

Sift together dry ingredients. Add shortening, 1/2 0f the buttermilk and mashed banamas. Beat vigorously with a spoon for 2 min. or mix with electric mixer on med. speed for 2 min. Add remaining buttermilk and bananas. Beat 2 more min. Fold in chopped nuts. Pour batter into tworound prepared pans.
Bake at 350 degrees for 30 to 35 min.(45 min. for oblong pan.)

Richmond Frosting

1/2 c. sugar
1 1/2 T. cornstarch
2 T. cocoa
dash of salt
Add 1/2 c. boiling water. Cook and stir until thickens. Add 1 1/2 T. butter and vanilla.(Mom used rum flavoring which gave it that unique flavor.)
Pour on cake while hot.