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Butterscotch Banana Cake Recipe

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

Sister Noel


3/4 cup shortening
2 1/4 cup sugar
1 1/2 tsp vanilla
1 grated lemon rind
3 eggs
1 1/2 cups mashed bananas
3 cups flour (sifted cake flour)
1 tsp soda
1 tsp double acting baking powder
3/4 tsp salt
1/3 cup buttermilk

Butterscotch Filling
1/2 cup of butter
1 cup of brown sugar (packed)
1/4 cup milk
2 cups icing sugar

Seven Minute Frosting
2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 tsp cream of tartar or 1 T light corn syrup
1/3 cup water
1 tsp vanilla

Cream shortening well, add sugar gradually, beating until light and fluffy. Add vanilla and lemon rind, then eggs, one at a time beating thoroughly after each addition. Add bananas. Sift in dry ingredients alternately with buttermilk, beating until smooth. Pour into three square 9 1/2" pans, 1" deep lined on the bottom with paper, then greased.

Butterscotch Filling
Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk; heat to boiling. Remove from heat and cool to lukewarm. Gradually stir in icing sugar. Place pot of frosting in bowl of ice and water; beat until of spreading consistency. If frosting becomes too stiff, heat slightly, stirring constantly.
Spread butterscotch filling between layers.

Seven Minute Frosting
Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat at high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan) beat on high speed 7 minutes. Remove pot from boiling water; add vanilla. Beat 2 minutes longer on high speed.
Frost on top and sides of cake.




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