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Name: Banana Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 ts Baking Powder; 2/3 c orange juice Strained; 1 1/2 packed ts orange rind Grated; 1 ts Butter; 1 c bananas Mashed, ripe; 2 tb butter Softened; 1 c Sugar; 1/2 c Shortening; LEMON FILLING; 1/4 c Flour; 3/4 ts Salt; ORANGE FILLING; 2 Eggs beaten; 4 ts Lemon juice; 2 Egg yolks beaten; 1 c Sugar; 1 1/2 c Sugar; 3 tb milk; 1/3 c Flour; 1/4 packed ts lemon rind Grated; 2 packed ts lemon rind Grated; 1/4 c Lemon juice; 1 pn Salt; 1/3 c Water; 1/2 ts Lemon extract; 1/2 ts Vanilla; 1/4 ts Baking soda; 2 Eggs; 2 1/4 c Cake flour; 1/4 ts Salt

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INGREDIENTS

2 ts Baking Powder
2/3 c orange juice ; Strained
1 1/2 packed ts orange rind ; Grated
1 ts Butter
1 c bananas ; Mashed, ripe
2 tb butter ; Softened
1 c Sugar
1/2 c Shortening
LEMON FILLING
1/4 c Flour
3/4 ts Salt
ORANGE FILLING
2 Eggs ; beaten
4 ts Lemon juice
2 Egg yolks ; beaten
1 c Sugar
1 1/2 c Sugar
3 tb milk
1/3 c Flour
1/4 packed ts lemon rind ; Grated
2 packed ts lemon rind ; Grated
1/4 c Lemon juice
1 pn Salt
1/3 c Water
1/2 ts Lemon extract
1/2 ts Vanilla
1/4 ts Baking soda
2 Eggs
2 1/4 c Cake flour
1/4 ts Salt

Servings

INSTRUCTIONS

Sift flour, measure and resift 3 times with baking powder, soda and salt. Cream shortening until soft and smooth, then add sugar gradually and continue creaming until light and fluffy. Add eggs one at a time and beat well after each addition. Stir in mashed bananas and flavorings. Add flour mixture and milk alternately, beginning and ending with flour. Pour into three 8-inch layer cake pans that have bottoms lined with thin, plain paper. Bake at 350 degrees F. about 25 minutes, or until cake tests done. Cool on rack 5 minutes before removing from pans. Cool and spread layers with Orange Filling or Lemon Filling. Makes 10 servings Orange Filling: Blend sugar, flour and salt into the butter thoroughly. Add eggs and orange juice and beat until well-blended. Cook over medium heat until thick and smooth. Stir constantly. Remove from heat, add lemon juice and rinds. Cool slightly before spreading on cake. Enough for two 8 or 9-layers. Lemon Filling: Blend flour, sugar and salt in sauce pan: add water, stir until smooth. Place over moderate heat, stir constantly until thick and clear, 7 to 8 minutes. Beat yolks, add a little hot mixture, beat thoroughly, return to saucepan, stir vigorously: and cook another 2 minutes. Remove from heat. Blend in rind and butter, then lemon juice. Cool. Spread between two 8-inch layers, and on top. Posted to recipelu-digest Volume 01 Number 501 by ncanty@juno.com (Nadia I Canty) on Jan 12, 1998

NOTES

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Banana Cake

2 ts Baking Powder 
2/3 c orange juice Strained
1 1/2 packed ts orange rind Grated
1 ts Butter 
1 c bananas Mashed, ripe
2 tb butter Softened
1 c Sugar 
1/2 c Shortening 
  LEMON FILLING 
1/4 c Flour 
3/4 ts Salt 
  ORANGE FILLING 
2  Eggs beaten
4 ts Lemon juice 
2  Egg yolks beaten
1 c Sugar 
1 1/2 c Sugar 
3 tb milk 
1/3 c Flour 
1/4 packed ts lemon rind Grated
2 packed ts lemon rind Grated
1/4 c Lemon juice 
1 pn Salt 
1/3 c Water 
1/2 ts Lemon extract 
1/2 ts Vanilla 
1/4 ts Baking soda 
2  Eggs 
2 1/4 c Cake flour 
1/4 ts Salt

Sift flour, measure and resift 3 times with baking powder, soda and salt.  Cream shortening until soft and smooth, then add sugar gradually and  continue creaming until light and fluffy. Add eggs one at a time and beat  well after each addition. Stir in mashed bananas and flavorings. Add flour  mixture and milk alternately, beginning and ending with flour. Pour into  three 8-inch layer cake pans that have bottoms lined with thin, plain  paper. Bake at 350 degrees F. about 25 minutes, or until cake tests done.  Cool on rack 5 minutes before removing from pans. Cool and spread layers  with Orange Filling or Lemon Filling. Makes 10 servings    Orange Filling: Blend sugar, flour and salt into the butter thoroughly. Add  eggs and orange juice and beat until well-blended. Cook over medium heat  until thick and smooth. Stir constantly. Remove from heat, add lemon juice  and rinds. Cool slightly before spreading on cake. Enough for two 8 or  9-layers.    Lemon Filling: Blend flour, sugar and salt in sauce pan: add water, stir  until smooth. Place over moderate heat, stir constantly until thick and  clear, 7 to 8 minutes. Beat yolks, add a little hot mixture, beat  thoroughly, return to saucepan, stir vigorously: and cook another 2  minutes. Remove from heat. Blend in rind and butter, then lemon juice.  Cool. Spread between two 8-inch layers, and on top.    Posted to recipelu-digest Volume 01 Number 501 by ncanty@juno.com (Nadia I  Canty) on Jan 12, 1998

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Nutrition

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Serving Size: 1 Serving (5273g)
Recipe Makes: 1

Calories: 15854
Calories from Fat: 2506 (16%)

Amt Per Serving		% DV

	Total Fat 278.4g	371 %
	Saturated Fat 103.5g	518 %
	Monounsaturated Fat 108.5g
	Polyunsanturated Fat 38.3g
Cholesterol 7696.8mg		2368 %
Sodium 2800.5mg		97 %
Potassium 4375.3mg		115 %
Total Carbohydrate 3117.2g		917 %
	Dietary Fiber 30.1g	121 %
	Sugars, other 3087g
Protein 272.2g		389 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 15854

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