It is not merely the pleadings of patriarchs and prophets, apostles and martyrs, men strong in faith giving glory to God. Neither is it the prayers enshrined and intoned in imposing ritual, rising from the great congregation amid ornate temples, and borne on the wings of enchanting music – but the groan, the glance, the tear, the tremulous aspiration of smitten penitents, the veriest lisping of infant tongues; the unlettered petitions morning and evening of the cottage home, where the earthen floor is knelt upon, where the only altar is the altar of the lowly heart, and the sacrifice that of a broken and contrite spirit.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

1 1/4	c	Sugar
1/2	c	Butter
2		Eggs
1	ts	Baking soda
4	tb	Sour cream
1	c	Banana pulp; mashed
1 1/2	c	Pastry flour
1	ts	Vanilla

INSTRUCTIONS

Here is a wonderful Banana Cake recipe that I got several years ago when my
class did a Jewish Genealogy project. It is a recipe that has been passed
down for years. It is delicious. I make it as a layer cake with cream
cheese frosting. I usually double the recipe and use 10 inch. round pans so
it is quite a large cake. It is normally baked in a oblong pan. Hope you
enjoy it.
Source: Gimel Class Cookbook
Cream butter and sugar, add eggs, beaten very lightly, and the baking soda,
dissolved in the sour cream. Beat well, then add bananas, pastry flour, 1/4
teaspoon salt and vanilla. Bake in a well buttered or sprayed with PAM
oblong pan, 7 1/4" x 11 1/4" x 1 1/2" in 350 degree oven. Bake for 35-45
minutes or until toothpic comes out clean. Enjoy!
Posted to JEWISH-FOOD digest by Cynthia Heller
<hellerikecynthia@worldnet.att.net> on Aug 26, 1998, converted by MM_Buster
v2.0l.

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