Banana Nut Cake

by Betty Kirchhuber

Sift together:
2 1/2 c. sifted cake flour
1 2/3 c. sugar
1 1/4 tsp. baking powder
1 1/4 tsp baking soda
1 tsp salt

Add and beat 2 minutes:
2/3 c. soft shortening
2/3 c. buttermilk, room temp. (only add 1/2 now – remaining during second beating)
1 1/4 c. mashed ripe bananas

Add and beat another 2 minutes:
1 large egg and 2 egg yolks Remaining buttermilk

Fold in:
1/2 c. chopped nuts
Bake 25-30 min. at 350°. Icing below.

Icing:
2 egg whites
1/8 tsp. cream of tartar
1 tsp. vanilla
dash of salt
1 c. sugar
1/3 c. water
5 drops yellow food coloring (optional)

Bring sugar and water to boil until it spins a thread. Froth egg whites and salt. Add cream of tartar. Add vanilla. Then add sugar and water syrup. After beaten until firm; add food coloring. Spread between layer of cake and on cake top and sides.