Amishbanananutcakewithpenuchefrosting Recipes

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AMISH BANANA NUT CAKE WITH PENUCHE FROSTING



Amish Banana Nut Cake With Penuche Frosting image

This is my Dad's favorite birthday cake. Old, even brown, bananas make a moister cake. This can be made a couple days ahead and covered tightly at room temperature.

Provided by Mercy

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

2/3 cup vegetable shortening
1 2/3 cups sugar
3 whole eggs, room temp
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2/3 cup buttermilk
1 1/4 cups bananas, mashed
2/3 cup chopped black walnut
3/4 cup butter
1 1/2 cups brown sugar
1/4 cup milk, plus
2 tablespoons milk
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 cups powdered sugar

Steps:

  • For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
  • Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
  • Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
  • Wait 10 minutes to remove from pan.
  • Let cool completely before frosting.
  • For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
  • Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
  • Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
  • Frost the cake between the layers, top, then sides.

Nutrition Facts : Calories 700.8, Fat 28.8, SaturatedFat 11.5, Cholesterol 78.7, Sodium 635, Carbohydrate 107.8, Fiber 1.5, Sugar 86.5, Protein 6.5

PASSOVER BANANA NUT CAKE



Passover Banana Nut Cake image

Make and share this Passover Banana Nut Cake recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Breads

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 8

8 eggs, room temperature
1 1/4 cups sugar
1/2 teaspoon salt
1 1/4 cups bananas, mashed, ripe
3/4 cup matzo cake meal
1/2 cup potato starch
1 1/4 teaspoons cinnamon
1/2 cup walnuts or 1/2 cup pecans, finely chopped

Steps:

  • Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan.
  • Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed.
  • Stir together cake meal, potato starch and cinnamon. Fold gradually into banana mixture. Add nuts.
  • Beat whites till peaked (not dry). Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture.
  • Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade.

Nutrition Facts : Calories 198.6, Fat 6.4, SaturatedFat 1.4, Cholesterol 124, Sodium 148.4, Carbohydrate 31.1, Fiber 1.3, Sugar 23.2, Protein 5.6

AUTUMN MAPLE PECAN LAYER CAKE WITH PENUCHE FUDGE FROSTING



Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting image

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe.

Provided by BecR2400

Categories     Dessert

Time 1h

Yield 1 Maple Pecan Cake, 8-10 serving(s)

Number Of Ingredients 17

3/4 cup butter, softened
1/3 cup sugar
3 large eggs
1/2 cup pecans, chopped
1 1/2 cups maple syrup
3 1/3 cups self-rising flour
3/4 cup hot water
1/2 cup butter
1 cup soft brown sugar, firmly packed
1 teaspoon instant coffee powder
1 tablespoon maple syrup
2 tablespoons evaporated milk
1 tablespoon maple extract, to taste
1 teaspoon pure vanilla extract
2 -3 cups confectioners' sugar
1/2 cup pecans, chopped (for the filling)
9 pecan halves, for decoration

Steps:

  • Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
  • In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
  • Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
  • At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
  • Make the frosting shortly before you want to frost the cake, as it will get harder with time.
  • For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
  • Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
  • This cake is best eaten the day it's frosted.
  • Makes about 8-10 slices.

Nutrition Facts : Calories 999.1, Fat 42.5, SaturatedFat 20, Cholesterol 156.7, Sodium 913.5, Carbohydrate 149.6, Fiber 2.9, Sugar 103.5, Protein 9.5

GRANDMA'S PENUCHE FROSTING



Grandma's Penuche Frosting image

This was my Grandmother's recipe. It was on a handwritten note inside her "school" cookbook. She made this often. It has been and will continue to be a family favorite. This is real good on chocolate cake.

Provided by Tarynne

Categories     Dessert

Time 25m

Yield 1 recipe

Number Of Ingredients 4

1/2 cup butter
1 cup brown sugar
1/4 cup hot milk
powdered sugar (about 3 cups)

Steps:

  • Melt butter in a large saucepan.
  • Add brown sugar and bring to a boil.
  • continue cooking for 1 minute until thickens.
  • Let set 15 minutes.
  • Mix in hot milk.
  • Add powdered sugar gradually till spreading consisitancy.
  • If it gets too thick add a little milk.

Nutrition Facts : Calories 1688.8, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 901.9, Carbohydrate 218.7, Sugar 213.5, Protein 3.2

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