Friday, September 23, 2011

Banana Spice Cake with Penuche Frosting-Gourmet January 1972

The lengths I will go to avoiding the waste of a single banana. After making the banana ketchup earlier this week, I was left with a single banana that no one would eat. I would have, but they make my mouth itch. While I was tempted to hide it in a curry, I decided instead to bake an elaborate cake. Yeah well, that's me. Actually, it isn't terribly elaborate, but it did require several bowls.

This is a cake made with the expectation of serving it at a later time. A keeping cake. Tightly wrapped, it should last quite a while, given that it is basically encased in brown sugar fudge. The cake itself isn't overly sweet, but the frosting is ungodly so. I say that in a good way, but be warned-this isn't a cake for diabetics. Or people concerned about becoming diabetic. Actually, just cut a small slice-a little goes a long way (which is totally OK because it is a keeping cake).

You Will Need:

For the cake:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
2 cups sifted AP flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup buttermilk
1 large banana-mashed
1 teaspoon vanilla extract
1 cup chopped walnuts (I substituted 1/2 cup fine porridge oats)

In a bowl cream butter and sugar together. Beat in eggs until light. Sift dry ingredients. In another bowl, combine milk, banana, and vanilla. Add dry ingredients alternating with buttermilk/banana mixture. Stir in nuts or oats. Pour into 2 greased, 9 inch pans. bake at 350 degrees F. for 35-40 minutes or until they test done. Cool 5 minutes in pans on racks, then cool completely on racks. When cool, frost.

For the frosting:

In a small saucepan melt 1/2 cup butter. Stir in 1 cup brown sugar, and bring to a boil. Reduce heat and cook, stirring 2 minutes. Add 1/4 cup milk and bring to a boil again. Remove from heat, and let mixture cool. Slowly beat in 2 cups icing/confectioner's sugar until it is of frosting consistency.

Frost between layers, and on outside. When dry (it will firm quickly) wrap tightly in cling film (it will leave an imprint on the frosting, but it looks attractive when served) and then tightly in foil. Let it stand at room temperature for at least 1 day, preferably 2 or 3.


Paula said...

Gosh, I was looking for this recipe, and the rest of the ones from this article. Thank you for saving me from an endless google search! Do you happen to have the recipe for walnut cake as well?

Goody said...

It isn't often I can find something when I'm looking for it. Let me know how it turns out.
Walnut Crown Coffeecake:

Note-cake will fall slightly when baked as it is quite rich.

In a bowl combine 1/3 cup ground walnuts with 3 tablespoons sifted brown sugar. Butter a 2 1/2 quart kugelhupf pan and coat it with the walnut mixture. In a bowl, sift together 2 cups flour, 1 3/4 cups sugar, 1 teaspoon each baking soda and powder, and 1/2 teaspoon salt. In another bowl, beat 1 egg, and add 1 cup cold buttermilk. Add 2/3 cup melted and cooled butter, and 1 teaspoon vanilla. Beat in flour mixture until smooth. Turn into prepared pan and bake it at 350 degrees F. for an hour or until a tester inserted comes out clean. Let cake cool in pan 5 minutes, then turn onto a rack and let cool completely. Wrap the cake tightly in plastic wrap and foil and let it stand at room temperature for up to 7 days. To serve, wrap in foil, and re-heat it. It is also excellent right after baking . Serves 12.