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Frosted Banana Ring

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  Margarine/Butter 225 Gram, softened (1 Cup)
  Sugar 150 Gram (3/4 Cup)
  Salt 1 Pinch
  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)
  Rum 1 Tablespoon
  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.
Mix well.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Frosted Banana Ring Recipe