2 1/4 cup cake flour, sifted
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
2 tsp vinegar
1 milk
2/3 cup vegetable shortening
1 2/3 cup sugar
3 large eggs
1 1/4 cup ripe bananas, mashed 3 to 4
1 cup walnuts, chopped
PENUCHE FROSTING
1/2 cup butter or regular margarine
1 cup brown sugar, packed
1/4 cup milk
2 cup confectioners' sugar, sifted
Directions
Sift the cake flour, baking powder, baking soda, and salt, blending
well and set aside. Place the vinegar in a measuring cup. Add enough
milk to make 2/3 cup and set aside. Cream the shortening and sugar
together, in a large mixing bowl, until light and fluffy, using an
electric mixer set on medium speed. Add the eggs, one at a time,
beating well after each addition. Add the dry ingredients
alternately with the milk mixture and bananas to the cream mixture,
blending well after each addition, using low speed on the mixer. Stir
in the walnuts and pour the batter into a greased 13 X 9 X 2-inch
baking pan. Bake in a preheated 350 Degree F. oven for about 45
minutes or until a cake tester or wooden pick inserted in the center
comes out clean. Cool, in the pan, on a wire rack until cold to the
touch, then frost.
PENUCHE FROSTING:
Heat the butter in a 2-quart saucepan, over medium heat, until
bubbling but not browned. Stir in the brown sugar. Cook, stirring
constantly, until the mixture comes to a boil. Reduce the heat to
low and cook, stirring constantly, another 2 minutes. Stir in the
milk. Increase the heat to medium and cook until the mixture returns
to a boil. Remove from the heat and cool to lukewarm. When the
mixture is luke warm, stir in the Confectioners' sugar and beat with
a wooden spoon until well blended and thick enough to spread. If
necessary, place the pan in a bowl of ice water and beat with a
wooden spoon until the frosting reaches a spreading consistency. If
the frosting becomes too stiff, warm over low heat.
Servings: 16 servings
Banana Cake With Penuche Frosting Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Candy; Dessert; Fruit
The History of Recipes
We can track the history of `recipes` back into history, in fact as far back as the ancient Egyptians, and maybe even further. However, in the main part, these early cook books were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times made use of many spices and herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. Moving on, we have a couple of cookery books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is served today, but rather recipes for the types of meals enjoyed by the rich and powerful. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices such as parsley, basil and rosemary. These new culinary innovations created an increase in manuscripts on cooking, the majority of which are now in private collections. During the next few hundred years, the rich families of the West competed to lay on the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications were highly popular as a result of more people being able to read, leisure time and having more disposable income. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Banana Cake With Penuche Frosting recipe.
