A moist Banana Cake

RECIPE FINDER

August 10, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Rose Rosenburg from Sonoma, Calif., asked for help getting the recipe for Banana Cake that is in The Settlement Cookbook. It was one of her favorites and her book was lost during a move.

Fortunately, many readers still had their copies of this classic cookbook. The original, first published more than 100 years ago, was compiled by Mrs. Simon Kander and it carried the subhead, "The way to a man's heart."

Dot Pohlman Bobrowicz from Livonia, Mich., photocopied the recipe from her edition, the 29th, enlarged and revised in 1949.

In this edition, the exact size of the pan is not specified nor is an exact oven temperature. Later versions call for a well-greased and floured 8-inch square or 9-inch tube pan. I baked mine in a tube pan at 350 degrees for approximately 40 minutes and it came out perfectly.

The cake is uncomplicated and delicious, a classic, like the book from which it comes. The recipe recommends frosting with either a lemon-butter or coffee frosting. I tried the coffee and it was wonderful. However, this cake is so moist and good it could easily be served without any frosting.

The Settlement Cookbook Banana Cake

Serves 10

1/2 cup butter

1 1/4 cups sugar

2 eggs

1 teaspoon baking soda

4 tablespoons sour cream

1 cup banana pulp, mashed

1 1/2 cups pastry (cake) flour

1/4 teaspoon salt

1 teaspoon vanilla

Cream butter and sugar, add eggs, beaten very light, and the baking soda, dissolved in the sour cream. Beat well; then add the bananas, pastry flour, salt and vanilla. Mix well.

Bake in a well-buttered oblong pan, in a moderate oven. Frost with Lemon-Butter Frosting or Coffee Frosting.

Per serving (without frosting): 285 calories; 3 grams protein; 12 grams fat; 7 grams saturated fat; 44 grams carbohydrate; 1 gram fiber; 69 milligrams cholesterol; 266 milligrams sodium

Coffee Frosting

Makes 1 cup

2 tablespoons butter

1 cup confectioners' sugar

2 tablespoons strong, hot coffee

1 teaspoon cocoa (dry)

1/2 teaspoon vanilla

Cream butter and sugar well, adding the liquid and flavorings in any desired proportion, until thin enough to spread.

Per 1-tablespoon serving: 42 calories; 0 grams protein; 1 gram fat; 1 gram saturated fat; 8 grams carbohydrate; 0 grams fiber; 4 milligrams cholesterol; 10 milligrams sodium

Lemon-Butter Frosting

Makes 1 cup

2 tablespoons butter

1 cup confectioners' sugar

1 tablespoon milk or water

1 tablespoon lemon juice and a little of the grated rind

Cream butter and sugar well, adding liquid and flavoring in any desired proportion,until thin enough to spread.

Per 1-tablespoon serving: 42 calories; 0 grams protein; 1 gram fat; 1 gram saturated fat; 8 grams carbohydrate; 0 grams fiber; 4 milligrams cholesterol; 11 milligrams sodium

Recipe requests

Sue Williams of Bend, Ore., is looking for a recipe for rhubarb bread that contains either cream cheese or buttermilk or both.

Barbara Donaldson of Danbridge, Tenn., is looking for a recipe for scones that at one time appeared on the side panel of a box of Duncan Hines Cranberry-Orange Muffin Mix. Duncan Hines no longer makes the mix but she would like to try to make the scones with another mix if anyone still happens to have an old recipe.

If you are looking for a hard-to-find recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited.

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