| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Cake flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Soda |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Shortening |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Mashed ripe bananas; (3 or 4) |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon extract |
| 3 |
tb |
Milk |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1 |
pn |
Salt |
| 2 |
tb |
Softened butter |
| 2 |
|
Eggs; beaten |
| 2/3 |
c |
Strained orange juice; (2 to 4 oranges) |
| 4 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Grated orange rind; packed |
| 1/4 |
ts |
Grated lemon rind; packed |
| 1/4 |
c |
Flour |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Water |
| 2 |
|
Egg yolks; beaten |
| 2 |
ts |
Grated lemon rind; packed |
| 1 |
ts |
Butter |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
ORANGE FILLING
LEMON FILLING
Sift flour, measure and resift 3 times with baking powder, soda and salt.
Cream shortening until soft and smooth, then add sugar gradually and
continue creaming until light and fluffy. Add eggs one at a time and beat
well after each addition. Stir in mashed bananas and flavorings. Add flour
mixture and milk alternately, beginning and ending with flour. Pour into
three 8-inch layer cake pans that have bottoms lined with thin, plain
paper. Bake at 350 degrees F. about 25 minutes, or until cake tests done.
Cool on rack 5 minutes before removing from pans. Cool and spread layers
with Orange Filling or Lemon Filling. Makes 10 servings
Orange Filling: Blend sugar, flour and salt into the butter thoroughly. Add
eggs and orange juice and beat until well-blended. Cook over medium heat
until thick and smooth. Stir constantly. Remove from heat, add lemon juice
and rinds. Cool slightly before spreading on cake. Enough for two 8 or
9-layers.
Lemon Filling: Blend flour, sugar and salt in sauce pan: add water, stir
until smooth. Place over moderate heat, stir constantly until thick and
clear, 7 to 8 minutes. Beat yolks, add a little hot mixture, beat
thoroughly, return to saucepan, stir vigorously: and cook another 2
minutes. Remove from heat. Blend in rind and butter, then lemon juice.
Cool. Spread between two 8-inch layers, and on top.
Posted to recipelu-digest Volume 01 Number 501 by ncanty@juno.com (Nadia I
Canty) on Jan 12, 1998
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