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
It is quite possible to prove the history of written cooking instructions way back into the far past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, mostly, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which show 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 anyone who drank it feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius compiled a few documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main meal and afters, something we still use today. This early Roman chef tells us how the ancient cooks made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as thyme, mint and dill. As our culinary historical trip moves to more modern times we have a couple of books from the 1300s - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is served today, but instead descriptions of the types of food on the menus of the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created an outbreak in recipe manuscripts, the majority of which are kept safe in private collections. Over the following few centuries, the upper-class families of Wesstern Europe strove to lay on the best banquets, and consequentially chefs and their recipes were much in demand. Notwithstanding that, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes of the day. By the advent of the 20th century, recipe books are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and having more money. The revolution that is television brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Banana Cake With Penuche Frosting recipe.
