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Wednesday, Oct. 28, 2009

Try this simple, scrumptious cake

QUESTION: I am desperately searching for a recipe for banana cake to make for a friend whose mother always made it, but now has Alzheimer’s disease. She remembers it had layers and used a yellow cake mix. I believe it had mashed bananas in both the cake and the frosting.

— Dixie Petree, Macon

ANSWER: Finding a recipe for banana cake made with a yellow cake mix is easy. What really makes this cake, however, is the frosting, which is amazingly creamy and flavorful without added fat — though quite perishable, so keep it refrigerated. It is the creation of a friend, Lori Clark.

BANANA CAKE WITH CREAMY BANANA FROSTING

1 standard-size box yellow cake mix

1/3 cup dark brown sugar

1 teaspoon cinnamon

2 overripe bananas, mashed (1 cup)

1 tablespoon lemon juice

1/2 cup vegetable oil

3 eggs

FOR FROSTING:

3 overripe bananas, mashed (1 1/2 cups)

1 tablespoon lemon juice

1 teaspoon vanilla

1 tablespoon milk

2 cups confectioners’ sugar

Makes 16 servings.

Grease and flour two 8-inch round cake pans. Heat oven to 350 degrees.

In large bowl of an electric mixer, stir the dry cake mix, brown sugar and cinnamon. Mash the bananas a second time with the lemon juice and add to the bowl along with 1 cup water, the oil and eggs. Beat at low speed to incorporate, then on medium speed for three minutes. Divide batter between prepared pans and bake 30 minutes, or until toothpick inserted in center comes out clean.

To make frosting: Mash bananas thoroughly a second time with the lemon juice and scrape into bowl of an electric mixer. Add the vanilla and milk; beat well. Gradually beat in the confectioners” sugar. Because the size and ripeness of the bananas will affect the flavor and consistency, taste frosting and adjust sugar, or if too stiff, add a little milk. Beat on medium-high speed for three minutes, until the frosting is very creamy.

Spread between layers and on top and sides of cake. Keep refrigerated.

Nutritional information per serving: 314 calories (33 percent from fat), 11.9 grams fat (1.5 grams saturated, 6.1 grams monounsaturated), 40.4 milligrams cholesterol, 2.9 grams protein, 50.4 grams carbohydrates, 1.1 grams fiber, 230.3 milligrams sodium.

QUESTION: In the late 1960s or early ’70s, I had a recipe for a lemon sherbet that included buttermilk and Karo syrup. It was good, though hard to make since it involved freezing and beating several times. Making it now would be a cinch with the easy ice-cream freezers we have, but I cannot find a recipe.

— Mary, Macon

ANSWER: I clipped this recipe from Gourmet magazine in the late 1960s, and have used it ever since, though I often substitute Key limes for the lemons. It’s also very good with fresh strawberries added.

The key is to be very careful when removing the zest from the citrus, so you get tiny flecks of flavor. If the pieces are too big, they taste bitter and ruin the texture. I highly recommend buying a zester, a tool with tiny holes that pulls the peel off in thin shreds that you can then chop extremely fine.

If you object to using corn syrup, make a simple syrup instead by boiling 1 1/3 cups sugar with 2/3 cups water until sugar is dissolved. Allow the syrup to come to room temperature before proceeding with the recipe.

LEMON BUTTERMILK SHERBET

4 cups buttermilk

1 1/2 cups white corn syrup

1/2 cup lemon juice

Finely grated zest of 4 lemons (about 1/2 cup)

1/2 cup sugar, to taste, if desired

Makes about 1 1/2 quarts (6 cups).

In a bowl, beat buttermilk, corn syrup, lemon juice and zest, in that order. Add sugar to taste. Freeze mixture in ice cream freezer according to manufacturer’s directions. Pack sherbet into air-tight container and freeze until firm. (If you do not have an ice cream freezer, divide mixture into two freezer trays or loaf pans and freeze until mushy. Pour into large bowl and beat well. Repack into a container and freeze until firm.)

Nutritional information per 1/2-cup serving: 198 calories (7 percent from fat), 1.6 grams fat (1 gram saturated, 0.5 grams rams monounsaturated), 6.5 milligrams cholesterol, 3.4 grams protein, 45.6 grams carbohydrates, 0.5 grams fiber, 134.1 milligrams sodium

SLEUTH’S CORNER

QUESTION: I have lost a recipe for a cookie I make for my Christmas trays. It is a Greek cookie you make with orange and lemon juice, bake, then dip in honey and pecan meal. I once could have made it from memory but, alas, don’t think I trust myself anymore!

— Ellen Limbaugh

Contact Linda Cicero: lcicero@MiamiHerald.com