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Amish Banana Nut Cake With Penuche Frosting

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“This is my Dad's favorite birthday cake. Old, even brown, bananas make a moister cake. This can be made a couple days ahead and covered tightly at room temperature.”
1hr 30mins

Ingredients Nutrition


  1. For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
  2. Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
  3. Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
  4. Wait 10 minutes to remove from pan.
  5. Let cool completely before frosting.
  6. For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
  7. Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
  8. Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
  9. Frost the cake between the layers, top, then sides.

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