Tennessee Banana-Black Walnut Cake With Caramel Frosting |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a very good moist cake, with a yummy icing. You can substitute English walnuts for black walnuts*. The recipe is courtesy of Paula Deen Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 cup vegetable shortening (such as crisco) |
1 1/2 cups sugar |
2 eggs |
2 ripe bananas |
1/4 cup buttermilk |
1 teaspoon pure vanilla extract |
1 cup black walnut (regular english walnuts may be subbed) |
1/2 cup butter, softened |
1 cup packed dark brown sugar |
1/3 cup heavy cream, plus more as necessary |
1 tablespoon pure vanilla extract |
1 (16 ounce) box confectioners' sugar |
2 cups finely chopped black walnuts |
Directions:
1. Preheat oven to 350°F; grease and flour 2(9-inch) cake pans.
2. For the cake: In a medium bowl, stir together flour and baking soda; set aside.
3. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
4. Add eggs 1 at a time, mixing well after each addition.
5. Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
6. Stir in walnuts.
7. Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
8. Cool in pans on a cooling rack, remove from pans and cool completely.
9. While cake is baking, prepare frosting.
10. Melt butter in a small saucepan.
11. Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
12. Remove from heat and add vanilla; transfer to a large bowl.
13. Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
14. (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
15. Sandwich 2 layers of cake with frosting; frost outside of the cake.
16. Press chopped walnuts on sides of cake, if desired.
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