"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana-Nut Cake Recipe

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This recipe for Banana-Nut Cake, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Turek
Added: Monday, May 15, 2006


2 1/3 c flour
1 2/3 c sugar
1 c mashed RIPE bananas (about 3 medium)

2/3 c shortening
2/3 c buttermilk
3 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 c finely chopped nuts

Vanilla Butter Frosting:
3 c powdered sugar
1/3 c butter, softened
1 tsp vanilla
2 Tbsp milk

Heat oven to 350. Grease and flour 9"x13" pan or two 9" cake pans. Beat all ingredients in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 9"x13" pan, 45 to 50 minutes, cake pans, 35 to 40 minutes. Cool and frost. To make frosting, mix powdered sugar and butter. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.




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