Amish Banana Nut Cake With Penuche Frosting |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is my Dad's favorite birthday cake. Old, even brown, bananas make a moister cake. This can be made a couple days ahead and covered tightly at room temperature. Ingredients:
2/3 cup vegetable shortening |
1 2/3 cups sugar |
3 whole eggs, room temp |
2 1/4 cups all-purpose flour |
1 1/4 teaspoons baking powder |
1 1/4 teaspoons baking soda |
1 1/4 teaspoons salt |
2/3 cup buttermilk |
1 1/4 cups bananas, mashed |
2/3 cup chopped black walnut |
3/4 cup butter |
1 1/2 cups brown sugar |
1/4 cup milk, plus |
2 tablespoons milk |
1/2 teaspoon salt |
1 1/2 teaspoons vanilla extract |
3 cups powdered sugar |
Directions:
1. For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
2. Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
3. Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
4. Wait 10 minutes to remove from pan.
5. Let cool completely before frosting.
6. For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
7. Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
8. Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
9. Frost the cake between the layers, top, then sides.
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