Baking Mrs Beeton’s Banana Cake

 

Finally bananas are plentiful, and cheap, enough (after the plants had to recover from Cyclone Ului) that we had some ripe to make a banana cake.  “Mrs Beeton’s Cookery and Household Management” 1960ed. has a lovely recipe, that is quite light for banana cake, and makes two cakes or one cake a a tray of cup cakes with two bananas.  I used my 1950s mix-master to cream the butter and sugar, and to mix everything else, and it worked well.

BANANA CAKE

• 1 1/4 pound self raising flour
• pinch of salt
• 8 ounces butter
• 10 ounces sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 cup milk
• 8 ounces (2 medium) bananas, mashed

1. Heat oven to fairly hot (375 F)
2. Grease two 9 inch cake tins (or one and use cup cake papers).
3. Cream butter and sugar until light and fluffy.
4. Add unbeaten eggs one at a time, beating thoroughly after each addition.
5. Add vanilla.
6. Add sifted dry ingredients, alternately with milk and bananas. Blend thoroughly.
7. Put into cake tins. Place in heated oven for about 25 minutes.

  

The cake would be even nicer with a cream cheese lemon icing, but I never get time to cool a cake before it is eaten by hoards of kids.  Next time I am hiding some!

LEMON CREAM CHEESE ICING

• 125grams/ 4 ounces cream cheese, softened
• 2 tablespoons icing sugar mixture
• 1 teaspoon finely grated lemon rind

1. Beat all ingredients in a small bowl until light and fluffy.
2. Spread the top of each cupcake or large cake with a spatula.
3. Enjoy!

Have a lovely vintage day,

Deb xxx

 

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