Banana Nut Cake
Handed down from Hazel Myers Beaty
Ingredients
- 2 cups Flour
- 1 tsp Baking soda
- 1/2 cup Shortening
- 2 Eggs
- 1 cup Bananas, mashed
- 1/2 tsp Vanilla
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 1/2 cup Sugar
- 1 cup Nutmeats
- 3/4 cup Sour milk
Icing
- 2 cups Sugar
- 3 Egg whites
- 1/2 cup Water
- 1 tsp Vanilla
Instructions
- Cream shortening and sugar together. Add eggs, slightly beaten. Add vanilla.
- Dissolve soda in sour milk, adding alternately to creamed mixture with flour, baking powder, salt, and bananas. Add nut meats last.
- Pour into 2 or 3 layer cake pans and bake at 375° for 25-30 minutes.
- Frost with icing.
Icing
- Stir sugar and water until dissolved. Boil sugar, water mixture spins a thread when dropped from a spoon.
- Pour slowly over stiffly beaten egg whites, beating constantly till spreading consistently.
- Add flavoring last.
Construction
- Spread layers with icing and some mashed bananas before putting next layer on top. Store in refrigerator.
Notes
This cake improves with age and is better after having stored in refrigerator for 2-3 days.
