Banana Nut Cake with Caramel Icing

Makes 1 (9-inch) cake • 2 (9-inch) round cake pans • Electric mixer • Butter and flour, for the cake pans


Cake Layers

21/2 cups sifted cake flour (I use Soft as Silk), or 2 cups all-purpose flour

12/3 cups sugar

11/4 teaspoons baking powder

11/4 teaspoons baking soda

1 teaspoon salt

2/3 cup vegetable shortening (I use Crisco)

1/3 cup buttermilk

1 cup mashed bananas (about 2 medium bananas)

2 large eggs

2/3 cup chopped pecans or walnuts

Caramel Icing

1 stick (1/4 pound) butter

1 cup packed brown sugar (either light or dark is okay)

1/3 cup milk

31/2 cups sifted powdered sugar

1. Heat the oven to 350°F. Butter and flour the cake pans.

2. Make the cake layers: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the shortening, buttermilk, and bananas. Mix with the electric mixer on medium speed for 2 minutes. Add the eggs and beat 2 minutes more. Fold in the nuts.

3. Pour the batter into the pans. Bake until the layers start to pull away at the sides and a toothpick inserted in the center of a layer comes out clean, 35 to 40 minutes.

4. Let the layers cool in the pans for a few minutes, then run a spatula around the sides and invert the layers onto a wire rack to cool completely.

5. While the layers are cooling, make the frosting: In a medium saucepan on medium heat, bring the butter and brown sugar to a boil and boil for 2 minutes. Add the milk and bring back to a boil. Remove from the heat and let cool slightly. Stir in the powdered sugar.

6. When the cake layers are cool, frost the top of one layer. Put the other layer on top and frost the top and sides.


A Note from Miss Kay

This is about the “moistest” cake I make. It takes a little effort, but it’s definitely worth it. Try it, you’ll like it!