Banana Spicecake

Name: Banana Spicecake
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: flour; baking powder; baking soda; salt; cloves; cinnamon; nutmeg; vegetable shortening; sugar; eggs; bananas; vanilla extract

The recipe is missing the liquid component. My 11-year-old niece made it. When she mixed it up we noticed it was the consistency of cookie dough so I quick mixed in some buttermilk until it looked like cake batter. It had to be at least a cup of buttermilk, maybe more. We baked it in a 9 x 13 pan and it wasn’t terribly high but it was nice and moist and flavorful. In fact, the kids didn’t want to wait for frosting, ate it plain and raved about it...and one of them is an extremely picky eater! One had the idea to top it with vanilla ice cream and I must say that was just the ticket.

YIELD

1 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

2 ¾

CUPS ALL-PURPOSE FLOUR
sifted

TEASPOONS BAKING POWDER

TEASPOON BAKING SODA

TEASPOON SALT

TEASPOON CLOVES

1 ½

TEASPOONS CINNAMON

TEASPOON NUTMEG

⅔

CUP VEGETABLE SHORTENING *

1 ⅓

CUPS SUGAR

LARGE EGGS
well beaten

1 ⅔

CUPS BANANAS
mashed

TEASPOONS VANILLA EXTRACT

Directions

Sift flour, baking powder, soda, salt and spices together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and bananas alternately in small amounts, beating well after each addition. Stir in vanilla.

Pour into greased pans and bake in a 350℉ (180℃) oven for 35 minutes. Makes 2 (8 inch) layers.