Friday, October 8, 2010

Family Recipe Friday - Banana Pumpkin Spice Cake

Banana Pumpkin Spice Cake
This is a wonderful moist and tender spice cake that Mom used to make, perfect for crisp fall days.

Be sure to read the recipe first before you make it, so you are sure to have the method for assembling the batter clear before you start. It's not really complicated, but you will need 3 bowls and a coffee cup or small ramekin set out to use in different steps of the recipe before you begin. 

Banana Pumpkin Spice Cake

1/3 cup shortening
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup milk
1/4 teaspoon lemon juice
1/2 cup cooked pumpkin
1/2 cup very ripe bananas, mashed
3/4 cup chopped dates
3/4 cup peach jam
1 cup finely chopped walnuts

In a large bowl, beat the shortening until it is smooth and soft. Gradually add the sugar, mixing thoroughly after each addition. When all the sugar has been added, cream the mixture until it is very smooth. Add the egg and beat thoroughly. In another bowl, sift together the flour, baking soda, cinnamon, allspice, nutmeg and salt. In a coffee cup or ramekin, mix the milk and lemon juice and put in a warm place to sour. In a third bowl, mix the pumpkin and mashed banana, and stir in sour milk. Stir the dry ingredients into the egg mixture alternately with the pumpkin mixture. Stir in the walnuts and dates.

Pour into a well-oiled 9 inch tube pan and bake for one hour in an oven preheated to 350 degreesor until cake tests done. Let cake stand for about 15 minutes and remove it from the pan. When the cake is cool, spread it with the jam. Press the choppped walnuts over the cake.

Gude Essa,
~ Karen the AncesTree Sprite


  1. Thanks for sharing, all I need is the pumpkin and I can make it this weekend.

  2. Mmmm... sounds perfect for a crisp, fall day! The peach jam sounds like a wonderful complement for the cake.