Banana Nut Spice Cake

US Copy write # TXu 1-354-553

Non-stick bunt pan (spray with Pam and add a tbsp. of flour - shake around until inside of pan is lightly coated with flour - bump pan upside down to remove excess flour)

Put oven on 350 deg.

Blender or food processor

Large mixing bowl

Mixer (hand or fixed)

Large tablespoon

Measuring spoons

Measuring cup

Flour sifter

Cake Keeper

Dry Ingredients                                                     Wet Ingredients

2 1/2 cups         Flour                                           

2 tsp.                 baking powder                    1/2 cup       butter (1 soft stick)

1 tsp                  baking soda                        2                 eggs

2 tsp.                 Allspice                             1 cup           buttermilk

1/2 cup             Minced pecans                    2 small        bananas (slightly overripe)

2 cups                Brown Sugar                      1 tsp.           Vanilla

1/2 cup              Whole pecans

Mix all the wet ingredients in a blender until creamy. 

Sift all the dry ingredients except the pecans into a large mixing bowl.

Slowly add the wet ingredients into the dry mix as you mix on low (mixer).  Mix on medium for about 3 minutes.  Add the pecans and stir into batter with a large spoon. Lay whole pecans in the bottom of the bunt pan.

Pour the ingredients into the bunt pan and put in oven for about 30 minutes.  Insert a toothpick into the cake half way between the center and outer edge.  If it comes out clean, it is done.  Remove from the oven and let set about an hour to cool.  Turn upside down on a dinner or cake plate.  It should fall out.  If it doesn't, bump it lightly with your hand.

This cake does not require icing.  A small slice is actually OK for diabetics if icing is not added. 

Vitamins

Flour        Calcium, Selenium, A, B 12, D, Protein

Butter      Selenium, B 6, E, Magnesium, Pantothenic Acid, Chromium

pecans     Iron, Phosphorus, Magnesium

Banana     Potassium, A, B complex, Thiamin, Riboflavin, Niacin, B6, Folic Acid, C. Calcium, Magnesium, iron, zinc

Eggs          A, B6, B 12, D, Zinc, Protein

Inspiration: I wanted a simple cake that would not make my sugar count go up.  The American Diabetes Ass. approves of brown sugar to make deserts that are OK if eaten in moderation (small servings).  I am allergic to Yellow # 5 and Red # 6.  One or the other is in every cake mix I could find.  That leaves making it from scratch.  I found an Amish cookbook that had a spice cake recipe that sounded good.  I doubled the spices (we like things spicy), added buttermilk (a natural preservative) instead of milk so it would keep longer and added bananas because I had a couple that were a little too ripe.  I added the pecans because I like them in my cakes.  The above recipe is the result.  I hope you enjoy it as much as my family does. 

Deserts

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TasteBud's Delight

by Frances M. McCrory-Meservy