| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Soft wheat all-purpose flour; sifted |
| 1 2/3 |
c |
Sugar |
| 1 1/4 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 1/4 |
ts |
Salt |
| 2/3 |
c |
Buttermilk |
| 2/3 |
c |
Butter; softened |
| 1 1/4 |
c |
Mashed ripe bananas |
| 3 |
|
Eggs |
| 2 |
|
Egg yolks; (reserve whites) |
| 1/4 |
c |
Banana liqueur; optional |
| 1/3 |
c |
Walnuts or pecans; chopped |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
| 1/4 |
c |
Banana liqueur |
| 2 |
|
Egg yolks; (reserve whites) |
| 1 |
tb |
Butter |
| 1 |
ts |
Vanilla |
| 1 |
|
Banana; barely ripe, thinly sliced |
| 1 |
tb |
Lemon juice |
| 4 |
|
Egg whites; (previously reserved) |
| 1/4 |
ts |
Cream of tartar |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
CAKE LAYERS
FILLING
FROSTING
CAKE: In a bowl, combine flour, sugar, baking soda, baking powder, and
salt. Add buttermilk, butter, and bananas. Beat 2 minutes with electric
mixer. Add eggs and yolks and liqueur. Beat 3 minutes. Stir in walnuts or
pecans. Pour into two 9-inch round cake pans. Bake in preheated 350°F oven
25-30 minutes. Remove, let cool in pans 10 minutes, then invert. Let cool
completely.
FILLING: In small saucepan combine sugar, flour, and salt. Gradually add
milk and liqueur; mix well. Cook over medium heat until boiling, stirring
constantly. Boil 1 minute. Blend a little of hot mixture into egg yolks,
stir; then add to saucepan. Cook until it bub- bles, stirring constantly.
Add butter and vanilla when removed from heat. Cool completely.
Combine banana and lemon juice.
Place cake layer on plate. Spread filling onto layer nearly to edge. Add
sliced bananas on top of filling in a circle around layer. Add other cake
layer on top. Place four toothpicks through top layer to anchor cake.
FROSTING: In large bowl beat egg whites and cream of tartar until foamy.
Add sugar gradually. Beat until stiff peaks form.
Frost cake with frosting. Place cake in 400°F preheated oven. Bake 3-5
minutes or until golden brown. Cool. Store in refrigerator. Best if eaten
in
24 hours.
Source: Egg Recipe Contest Winners leaflet by Georgia Egg Commission
Nutritional analysis per serving: calories 466, protein 10 g, carbohydrates
81 g, fat 13 g (2 g saturated, 11 g unsaturat- ed), cholesterol 125 mg,
sodium 241 mg, calcium 68 mg.
Recipe by: Linda Donaldson, Norcross, GA -1st Place Winner
Posted to MC-Recipe Digest V1 #1029 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 22, 1998
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