Banana Prune Cake
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Mashed ripe banana||1 Cup (16 tbs) (Fully Ripe, 2 To 3 Bananas)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Pitted chopped cooked prunes||1 Cup (16 tbs)|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
Stir shortening just to soften.
Sift in dry ingredients.
Add bananas and half the milk; mix till all flour is dampened.
Then beat vigorously 2 minutes.
Add eggs and remaining milk; beat 2 minutes longer.
Fold in prunes and nuts.
Pour into paper-lined 13 x 9 x 2 inch pan.
Bake in moderate oven (350°) 40 to 45 minutes.
Let stand about 10 minutes and turn out of pan.
When cool, frost top and sides with Brown-sugar Frosting; trim with California walnut halves.