Swiss Banana Cake

Swiss Banana Cake

"This old-fashioned banana cake is based on a recipe that was given to Mrs. Bolander many years ago. Brown-sugar sea-foam frosting is perfect for this moist, light-layer cake."

by Mrs. Elizabeth Bolander, Indianapolis, Indiana
(1950- 100 Prize Winning Recipes: From Pillsbury's 2nd Grand National $100,000 Recipe and Baking Contest)

Bake at 350° for 35-40 mins. (check after 20-25 mins)

Sift together:
2 cups flour (they call for Pillsbury of course)
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
Set dry ingredients aside.

Cream together:
1/2 cup shortening (I used half butter & half shortening)
1 1/2 cups sugar.

Blend in:
2 eggs, one at a time
1 cup mashed banana
1 tsp. vanilla

Beat for one minute.
Measure 1/3 cup butter milk or soured milk (1 tsp. lemon juice and rest milk. Let stand few minutes.).

Add milk, alternately with the dry ingredients; beginning and ending with the dry. Blend thoroughly after each addition.

Blend in:
3/4 cup chopped walnuts (I used pecans.)

Pour into 2 greased and floured 8-inch round cake pans.
Bake until tests done in center. Cool for a few minutes in pan and then turn out onto cooling rack to finish cooling completely before frosting.

Sea-Foam Frosting (I did not make this.)

Combien 2 egg whites, 3/4 c. firmly-packed brown sugar, 1/4 tsp cream of tarter, 1 Tb water and 1/4 tsp. salt in the top of a double-boiler. Cook over rapidly boiling water, beating with rotary beater or electric mixer until the mixture stands in peaks. Remove from heat. Add 1 tsp. vanilla and continue beating until thick enough to spread.



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