Frosted Banana Ring
|Margarine/Butter||225 Gram, softened (1 Cup)|
|Sugar||150 Gram (3/4 Cup)|
|Eggs||5 , separated|
|Chopped candied ginger||15 Gram (1 1/2 Tablespoon)|
|Shredded coconut||75 Gram (1 Cup)|
|Grated lemon peel||1 Tablespoon (Peel Of 1 Lemon)|
|Mashed ripe bananas||1 Cup (16 tbs)|
|Lemon juice||50 Milliliter (Scant 1/4 Cup)|
|All purpose flour||250 Gram (1 2/3 Cup)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Powdered sugar||200 Gram, sifted (1 2/3 Cup)|
|Lemon juice||4 Tablespoon|
Grease a fluted 9-inch (23-cm) tube cake pan.
Preheat oven to 350°F(175°C).
To make cake, cream margarine or butter, sugar and salt in a large bowl until light and fluffy.
Add egg yolks one at a time with ginger, coconut and lemon peel.
Place mashed bananas in a medium bowl.
Sprinkle with lemon juice and rum.
Fold into egg yolk mixture.
Sift flour, baking powder and baking soda; fold into banana mixture.
Beat egg whites until stiff; carefully fold into mixture.
Turn batter into pan.
Bake 45 minutes to 1 hour or until a wooden pick or skewer inserted in center comes out clean.
Turn out cake on a rack to cool.
To make fronting, combine powdered sugar and lemon juice in a small bowl.
Spread frosting over cooled cake.
Serving size: Complete recipe
Calories 4873 Calories from Fat 2059
% Daily Value*
Total Fat 233 g358.2%
Saturated Fat 62.4 g312.1%
Trans Fat 0 g
Cholesterol 1057.4 mg352.5%
Sodium 1769.6 mg73.7%
Total Carbohydrates 638 g212.6%
Dietary Fiber 24.7 g98.8%
Sugars 365 g
Protein 61 g121.8%
Vitamin A 185.9% Vitamin C 121.1%
Calcium 58.5% Iron 104.2%
*Based on a 2000 Calorie diet