We had our brunch at church today. There's always lots of good food! It's a wonderful time for visiting. Our next two meetings are for planning next year!
Pictured are the cupcakes I made yesterday. I found recipes for banana spice cake and banana butter cream frosting. I made the cupcakes large so I'd only have to bake one batch, slathered on the frosting, and then cut some into quarters for snacking. They are really good! The toasted pecans add a nice touch to the tops. The house smelled so good yesterday while they baked.
I'm stuffed--it's a good thing I walked the dog today.
Banana Spice Cake
2 3/4 C all-purpose flour 3/4 t nutmeg
2 t baking powder 2/3 C shortening
1 t baking soda 1 1/3 C sugar
1 t salt 2 eggs
1/4 t cloves 1 2/3 C mashed bananas
1 1/2 t cinnamon 2 t vanilla
In mixing bowl on medium speed, cream shortening and sugar together until fluffy. Add eggs and beat thoroughly. Sift remaining dry ingredients together three times. Add sifted dry ingredients and bananas alternately in small amounts, beating well after each addition. Stir in vanilla. Pour into greased and floured cake pans and bake for 35 minutes in a 350 degree oven. Makes two 8-inch layers. (Or 12 oversized cupcakes.)
Banana Butter Cream Frosting
1/4 C softened butter 1/4 t white vinegar
1/8 t salt 3 1/2 C sifted confectioner's sugar
1/2 C mashed banana *(chopped pecans, toasted (optional)
Cream together butter and salt in mixing bowl set on medium speed. Combine mashed banana and vinegar, and add this mixture to the butter mixture alternately with the confectioner's sugar. Beat until frosting is fluffy. Garnish top and sides of cake with chopped, toasted pecans.
*Toast nuts in a single layer on a cookie sheet in a 350 degree oven, stirring occasionally for 10 to 15 minutes; or toast in an ungreased skillet over medium heat until golden brown.