BANANA PRUNE CAKE
- 2/3 cup shortening
- 2-1/2 cups sifted cake flour
- 1-1/2 cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup mashed fully ripe bananas (2 to 3)
- 2/3 cup milk
- 2 eggs
- 1 cup chopped pitted cooked prunes
- 1/2 cup chopped California walnuts
Stir shortening just to soften. Sift in dry ingredients. Add bananas and half of the milk; mix till all flour is dampened. Then beat vigorously 2 minutes. Add eggs and remaining milk; beat 2 minutes longer. Fold in prunes and nuts. Pour into waxed paper-lined 13x9x2-inch pan.
Bake in moderate oven (350 degrees F.) 40 to 45 minutes. Let stand about 10 minutes and turn out of pan. When cool, frost top and sides with Brown-Sugar Frosting; trim with California walnut halves.
Note: For "portable" cake to take to covered-dish dinner, bake in greased pan; frost in pan on top of cake