Amish Banana Nut Cake With Penuche Frosting Recipes

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GRANDMA'S PENUCHE FROSTING



Grandma's Penuche Frosting image

This was my Grandmother's recipe. It was on a handwritten note inside her "school" cookbook. She made this often. It has been and will continue to be a family favorite. This is real good on chocolate cake.

Provided by Tarynne

Categories     Dessert

Time 25m

Yield 1 recipe

Number Of Ingredients 4

1/2 cup butter
1 cup brown sugar
1/4 cup hot milk
powdered sugar (about 3 cups)

Steps:

  • Melt butter in a large saucepan.
  • Add brown sugar and bring to a boil.
  • continue cooking for 1 minute until thickens.
  • Let set 15 minutes.
  • Mix in hot milk.
  • Add powdered sugar gradually till spreading consisitancy.
  • If it gets too thick add a little milk.

Nutrition Facts : Calories 1688.8, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 901.9, Carbohydrate 218.7, Sugar 213.5, Protein 3.2

AMISH BANANA NUT CAKE WITH PENUCHE FROSTING



Amish Banana Nut Cake With Penuche Frosting image

This is my Dad's favorite birthday cake. Old, even brown, bananas make a moister cake. This can be made a couple days ahead and covered tightly at room temperature.

Provided by Mercy

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

2/3 cup vegetable shortening
1 2/3 cups sugar
3 whole eggs, room temp
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2/3 cup buttermilk
1 1/4 cups bananas, mashed
2/3 cup chopped black walnut
3/4 cup butter
1 1/2 cups brown sugar
1/4 cup milk, plus
2 tablespoons milk
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 cups powdered sugar

Steps:

  • For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
  • Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
  • Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
  • Wait 10 minutes to remove from pan.
  • Let cool completely before frosting.
  • For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
  • Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
  • Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
  • Frost the cake between the layers, top, then sides.

Nutrition Facts : Calories 700.8, Fat 28.8, SaturatedFat 11.5, Cholesterol 78.7, Sodium 635, Carbohydrate 107.8, Fiber 1.5, Sugar 86.5, Protein 6.5

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