Blue Ribbon Banana Cake With Creamy Nut Filling |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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From Farm Journal, July 1969. Darlene Kossman had this recipe Ingredients:
3/4 cup shortening |
1 1/2 cups sugar |
1 cup banana |
1/2 cup buttermilk |
1 teaspoon vanilla |
2 eggs |
1/2 teaspoon salt |
2 cups cake flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 cup pecans |
1 cup coconut |
1/2 cup sugar |
2 tablespoons flour |
1/2 cup cream |
2 tablespoons butter |
1/2 cup pecans |
1/3 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Cream together sugar and shortening.
2. Add eggs.
3. Beat in mashed bananas.
4. Sift dry ingredients; add to creamed mixture.
5. Add buttermilk and vanilla.
6. Stir in chopped nuts.
7. Turn into 2 greased and floured 9 inch layer pans.
8. Sprinkle 1/2 cup coconut on each layer.
9. Bake in 375°F oven 25 to 30 minutes.
10. Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
11. Add nuts vanilla and salt. Cool and put between cake layers.
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