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Banana Nut Cake

Here's the winning Banana Nut Cake recipe (copied from the Los Angeles Time, 1955). Many readers have requested the recipe of the banana nut cake described in Jessie Jean Marsh's story. Mrs. Duncan Chapman's cake entry won her the title of Mrs. Pacific Palisades and later that of Mrs. Bay Area in the Mrs. American baking competition. In the final competition at the Los Angeles Ambassador Hotel, Mrs. Chapman was first runner-up for the State of California..... Helen Chapman King

3 cups sifted cake flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1-1/4 teaspoons salt
1-1/2 cups mashed banana
1 cup shortening
2 cups granulated sugar
2 eggs, slightly beaten
3/4 cup buttermilk
3/4 cup toasted chopped walnuts (save 1/4 cup for topping)
Cream Cheese Frosting
3 ounces cream cheese
1/4 cup butter, softened
2 cups sifted confectioners' sugar
1/2 teaspoon vanilla
Pinch of salt

Cake: Sift together cake flour, baking powder, baking soda, and salt on a piece of waxed paper. Cream mashed bananas until almost liquid and smooth. In a separate bowl, cream shortening, then add sugar and eggs, beating until light and fluffy. Add buttermilk alternately with sifted dry ingredients to sugar mixture. Fold in creamed banana and 1/2 cup nuts. Pour into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until it springs back when touched.

Frosting: To prepare the frosting, mash the cream cheese in a large bowl, then add the butter and cream together. Slowly add the confectioners' sugar, continuing to cream. Mix in the vanilla. When cakes are cooled, brush off crumbs, frost and layer the cakes, then frost the sides and top. Decorate with reserved toasted chopped walnuts.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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