Last month we shared a blog about a sweet potatoe pie that built a church. As a special treat this month we are sharing another recipe. This recipe can be found in "Yesteryear and Today 1840 - 2006", a collection of recipes by Dixie Myrtice Bronson Nickle. Dixie decicated this recipe book to her mother Ada Bernice Bronson, who taught Dixie how to cook as a young girl. The recipe book is one of the many books available for purchase at the Osceola County Welcome Center and History Museum and the Pioneer Village at Shingle Creek.
1 1/2 cup sugar
2 cups flour plain or cake
2 large or 3 small eggs (both yolk and whites)
1/2 cup Criso or butter
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1/2 cup sour or buttermilk
1 tablespoon vanilla
1 cup real ripe bananas
Cream shorting, salt & vanilla, add sugar gradually beating well, add eggs one at a time and beat well, sift flour before measuring, sift again and measure. Add soda and baking powder. Sift three times. Add to shorting, eggs, vanilla and salt mixture, alternately with milk. Beat constantly and add milk until all is used up. Add bananas last and beat. Pour in 2 greased and floured 8 inch cake pans. Bake for 350 degrees for 35 to 45 minutes. Check at 35 mins with tooth pick to see if it is done.
1 stick of butter or small pkg. cream cheese, 1 box confectionary sugar, 1 1/2 tablespon vanilla. Cream butter or cream cheese and add sifted sugar, mix with enough milk to make it smooth so it will spread easy on the cake. Spread in between laters, then on top of the cake and sides. I like to decorate the top with pecans.
Source and Photo Courtesy: Yesteryears and Today 1840 -2006 by Dixie Myrtice Bronson Nickle