Banana-Pecan Cake

Prep Time: 15 min | Cook Time: 25 min | Servings: 8

Ingredients:

• 1 ½ C Unbleached All-Purpose Flour

• 3 Extra Ripe Bananas, mashed

• 2 Large Eggs

• ¼ C Soured Milk

• ½ C Butter

• 1 ½ C Raw Sugar

• 1 tsp Baking Soda

• 1 tsp Vanilla Extract

• 1 C Pecans, chopped

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

2. Separate the eggs and set aside.

3. Stir the baking soda into the soured milk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the soured milk mixture.

4. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.

5. Bake at 350 degrees F for 25 minutes or until cakes test done.

6. When cooled frost with Butter Orange Icing

Papa Scott's Notes:

1. The key to this recipe is using raw sugar and stiffening the egg whites. It gives the cake the sweet taste, the rich moisture and the crumbly consistency.