Banana Pecan Cake
| Yield: 2 - 9" Layers | |
| 1/4 teaspoon baking powder | |
| 1/2 cup shortening | 3/4 teaspoon baking soda |
| 1-1/2 cups sugar | 1/2 teaspoon salt |
| 2 eggs | 1/4 cup buttermilk |
| 3/4 cup mashed bananas | 1 teaspoon vanilla |
| 2 cups sifted cake flour | 3/4 cup chopped Pecans |
Cream shortening. Add sugar gradually; cream well. Add eggs one at a time, beating thoroughly after each addition. Add bananas. Sift together flour, baking powder, soda, and salt. Add alternately with buttermilk to which vanilla has been added. Stir in Pecans. Pour into 2 greased 9-inch cake pans and bake for 30 - 35 minutes in a moderate oven (350° F.). Remove from pans and cool. Spread whipped cream between layers and on top and sides of cake.
Last Recipe
Next Recipe
Copyright © 1998 Navarro Pecan Company, Inc.