Banana
Cake - Cupcakes
Ingredients
2¼
cups sifted cake flour
2½
teaspoon baking powder
½ teaspoon
baking soda
½ teaspoon
salt
1¼
cups sugar
½ cup
shortening
1
cup mashed ripe bananas
1
teaspoon vanilla extract
2
eggs
½ cup
buttermilk or sour milk *
Method
1.
Preheat oven to 350F. Grease well and flour two 8-by-1⅛ inch layer
cake pan, or a 13-by-9-by-2 inch, baking pan.
2.
Into large bowl of electric mixer, sift
flour with baking powder, soda, salt, and sugar.
3.
Add shortening, bananas, and vanilla, at
low speed, beat just until ingredients are combined.
4.
At medium speed, beat 2 minutes, occasionally
scraping side of bowl and guiding mixture into beaters with rubber scraper.
5.
Add eggs and buttermilk; beat 2 minutes
longer.
6.
Pour batter into prepared pans, bake
layers 30 to 35 minutes, oblong 40 to 45 minutes, or until surface springs back
when gently pressed with fingertip.
7.
Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire
racks. Fill and frost layers with
sweetened whipped cream, and garnish with banana slices, or fill and frost as
desired.
*To sour milk. Place 1 ½ teaspoons vinegar or lemon juice in
a measuring cup. Add milk to measure ½ cup. Let stan a few minutes before using.
Glaze
For Fruitcakes
Ingredients
1 ¼ cup sifted confectioners’
sugar
2 tablespoons soft butter or
margarine
¼ teaspoon vanilla extract
1½ to 2 tablespoons milk
Method
1.
In
small bowl, combine sugar, butter, vanilla, and 1½ tablespoons milk.
2.
With
wooden spoon, beat until mixture is smooth.
If thinner glaze is desired, add remaining milk.
Banana
Cake Cupcakes were made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 120 an
edition of between 1950 – 1960s.
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Shirley-Ann Pearman
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