| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine; softened |
| 3 |
c |
Sugar |
| 2 |
c |
Bananas; mashed |
| 4 |
|
Eggs; beaten |
| 3 3/4 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract |
| 2 |
tb |
Bourbon or orange juice |
| 1 |
c |
Pecans; chopped |
|
|
Banana-nut frosting |
|
|
See recipe for |
INSTRUCTIONS
Recipe by: Southern Living Preparation Time: 0:20 Cream butter; gradually
add sugar, beating well at medium speed of an electric mixer. Add bananas;
mix until smooth.
Stir in eggs. Combine flour and soda. Add to banana mixture alternately
with buttermilk, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla, bourbon, and pecans. Pour batter into 3 greased
and floured 9-inch round cakepans. Bake at 350 degrees for 35 to 40
minutes or until a wooden pick inserted in center comes out clean. Cool in
pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Banana-Nut Frosting between layers and on top of cake. Yield: one
3-layer cake. BANANA CUPCAKES: Spoon batter into paper-lined muffin pans,
filling each cup two-thirds full. Bake at 350 degrees for 20 minutes.
Remove from pans, and let cool on wire racks. Frost with Banana-Nut
Frosting. Yield: 4 dozen.
Posted to Bakery-Shoppe Digest V1 #396 by angstrom@juno.com (Angela L
Gilliland) on Nov 18, 1997
A Message from our Provider:
“Jesus welcomes you back”