Love Is In The Air

Banana Cake

Groom’s Cake

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • ¾ cup vegetable oil
  • 3 tbsp. milk
  • 1 ½ cups light brown sugar
  • 1 1/3 cups self-rising flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger

For the Frosting:

  • 7 oz. cream cheese
  • 2/3 cup confectioners’ sugar, sifted
  • 1 tsp. lemon juice

Preheat oven to 350 degrees F. Grease an 8 inch round cake pan, then line the bottom with waxed paper. Roughly mash the bananas in a large bowl, then beat in the eggs. Stir in the oil and milk. Break up any lumps in the brown sugar, then stir it into the banana mixture until well combined. Sift the flour and spices over the mixture, then fold in. Tip the mixture into the prepared pan. Bake for 1 hour until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. To make the frosting, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth and creamy, then spread over the cooled cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Chocolate Banana Cake

Chocolate Banana Cake

Ingredients:

  • 1 package Swiss Chocolate Cake Mix
  • 1 ½ cups light vanilla nonfat yogurt, divided
  • 2 medium bananas, sliced and divided
  • 1 tbsp. chopped pecans

Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions for No Cholesterol recipe. Split cake into thirds horizontally. Place bottom cake layer on serving plate. Spread ½ cup yogurt on cake. Arrange half the banana slices on yogurt. Place middle cake layer on top of bananas. Repeat with ½ cup yogurt and remaining banana slices. Place top cake layer on top of bananas. Glaze with remaining ½ cup yogurt. Sprinkle with pecans. Refrigerate until ready to serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Love Is In The Air, For The June Bride

Banana Cake With Creamy Caramel Icing

Banana Cake With Creamy Caramel Icing

 Ingredients:

  • 2 ½ cups sifted cake flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ tsp. nutmeg
  • ½ cup vegetable shortening or butter
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 ½ cups mashed ripe bananas (4-5)

 Creamy Caramel Icing:

  • 2 cups sugar
  • 1 tsp. baking soda
  • ¾ cup butter
  • ½ cup buttermilk
  • 1 tablespoon light corn syrup
  • 12 large marshmallows
  • 1 tsp. vanilla

 Method:

In a bowl, combine flour, baking powder, baking soda, salt and nutmeg. Set aside. In an electric mixing bowl, beat shortening until creamy; add sugar gradually, beating until batter is fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla; then add flour mixture alternately with bananas, beating after each addition, until batter is smooth. Pour into 2 greased and floured 9 inch cake pans. Bake in preheated 375 degree F oven for about 25 minutes or until a tester comes out clean. Cool cake completely before icing. For icing, cook sugar, baking soda, butter, buttermilk and syrup in large heavy saucepan over medium low heat, stirring constantly until smooth. Stir in marshmallows, and continue cooking until candy thermometer reaches 238 degrees F. Transfer pan to counter padded with a towel. Add vanilla; beat until cloudy and of spreading consistency. This takes a little time, but is worth the effort. Immediately ice cake. Holds well 2-3 days, but rarely lasts longer.

Serves 12-15

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

moist-banana-carrot-cake
Delicious for a snack or dessert

Moist Banana & Carrot Cake

Ingredients:

  • Butter, for greasing
  • 1 cup ready-to-eat dried apricots, coarsely chopped
  • ½ cup water
  • 1 egg
  • 2 tablespoons honey
  • 1 cup walnut, roughly chopped
  • 1 lb. ripe bananas, mashed
  • 1 large carrot, about 4 oz., shredded
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder

Topping:

  • 2/3 cup cream cheese
  • 2 tablespoons lemon curd

Method:

Grease a 2 lb. loaf pan and line with nonstick parchment paper. Place the apricots in a small saucepan with the measured water, bring to a boil, and simmer for 10 minutes. Transfer to a blender or food processor and blend to a thick puree.

Put all the other cake ingredients in a large bowl and add the apricot puree. Mix well, then spoon into the prepared pan.

Bake in a preheated oven, 350 degrees F, for 1 ½ hours or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.

Beat together the cream cheese and lemon curd and spread over the top of the loaf.

Serves 14 slices

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com