| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sour cream |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Butter; softened |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
lg |
Banana; mashed |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Flour |
| 2 |
tb |
Butter; softened |
| 1 |
c |
Confectioners' sugar |
| 1 |
tb |
Milk |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
FROSTING
From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")
Date: Sun, 9 Apr 1995 06:20:48 +0000
Preheat oven to 350F. Grease 9-inch loaf pan; dust with flour. Combine sour
cream and baking soda in large bowl; let stand for 5 minutes. Mix butter,
sugar, and eggs together in separate bowl; stir into sour cream mixture.
Add mashed banana; mix well. Gradually add vanilla and flour; mix well
after each addition. Pour batter into prepared loaf pan; bake for 1 hour.
Cool in pan on wire rack for 10 minutes, then turn out onto rack; cool
completely before frosting.
To make frosting, cream butter and sugar together well in mixing bowl. Stir
in milk and lemon juice, beating well until frosting is of spreading
consistency. Frost sides and top of cooled cake.
Source: Creative Cooking: Desserts, page 5
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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