Add Mashed over-rip bananas, canned pumpkin puree or 3/4 cup smooth applesauce to cake batter and you have a snackin cake!. Serves 8

2 Eggs 2
1/3 cup Vegetable oil 75 mL
1/2 cup Granulated sugar 125 mL
1/2 cup Firmly packed brown sugar 125 mL
1 cup Mashed over-rip bananas, canned pumpkin puree or 3/4 cup smooth applesauce 250 mL
1-1/2 cups Flour 375 mL
1/2 tsp Baking soda 2 mL
1 tsp Baking powder 5 mL
1/2 tsp Salt 2 mL
1 tsp Cinnamon 5 mL
1/4 tsp Each ground nutmeg, allspice and cloves 1 mL

Preheat oven to 350F [180C]

In large bowl, combine eggs, oil, granulated sugar and brown sugar. With electric mixer, beat until smooth and creamy, about 1 minute. Add bananas, pumpkin or applesauce; beat until blended in, about 30 seconds. Mix together flour, baking powder, soda, salt and spices (if desired, omit spices for banana version): stir in a low speed until blended, about 30 seconds. Pour into greased and floured 8 or 9 inch square cake pan. Bake for 40 - 45 minutes or until tester comes out clean.

Simple Buttercream Frosting: In bowl, combine 2 tbsp. softened butter, 1 cup icing sugar, l tbsp cream or milk and 1/2 tsp vanilla. Beat with electric mixer until smooth. If too thins, add a little more icing sugar; if too thick, add a little more cream or milk.

Cream Cheese Frosting: With electric mixer, beat together 4 oz softened cream cheese. 2 tbsp softened butter and 1 tsp vanilla. Gradually beat in enough icing sugar about 1-1/2 cups to give smooth, spreadable consistency.

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