Back inside the early 1980’s my grandmother expended a Saturday afternoon educating me how to help make her banana spice cake. I am not sure why they simply call it sea foam frosting, but I’m able to show you…it does flavor mouth watering!
What I actually love about this recipe is the proper mixture of sweet buttermilk, ripe bananas, combined with the spices. If you don’t have buttermilk on hand, it is possible to substitute with frequent milk.
Banana Spice Cake Recipe
two 1/2 cups sifted flour
1 2/three cups granulated sugar
1 one/four teaspoons baking powder
one one/4 teaspoons baking soda
one teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon floor nutmeg
one/two teaspoon ground cloves
two/three cup vegetable shortening
one one/four cups mashed ripe bananas
two/three cup buttermilk
Preheat oven to 350 degrees.
In a large mixing bowl, sift together all the dry components. Stir while in the shortening, buttermilk and mashed bananas. Combine all components right up until the flour is moist and everything is nicely merged.
Flippantly spray two nine” round cake pans with nonstick cooking spray. Pour batter evenly into Each and every pan and bake in a very preheated 350 degree oven for 35 minutes or right until the center in the cakes are done.
Sea Foam Frosting Recipe
two egg whites
1 one/two cups brown sugar, firmly packed
five tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla extract
In a very double boiler, Merge the egg whites, brown sugar, water and salt…beating marginally To combine the ingredients. Put over speedily boiling drinking water; conquer with an electric mixer at medium speed, till the frosting stands in peaks (about six minutes). Remove from your warmth and stir in the vanilla extract and beat again until finally mixture is thick adequate to unfold on your own cooled cake.