Amish Banana Nut Cake With Penuche Frosting Recipe

Ingredients for Amish Banana Nut Cake With Penuche Frosting

• Vegetable Shortening
• 2 cups granulated sugar
• 4 large eggs
• All Purpose Flour
• Baking Powder
• Baking Soda
• ½ teaspoon salt
• 1 cup buttermilk
• 3 ripe bananas (about 1 ½ cups mashed)
• Black Walnut
• 1 cup (2 sticks) unsalted butter
• 1 ½ cups packed light brown sugar
• ½ cup heavy cream
• Vanilla Extract
• 4 cups powdered sugar

How to Make Amish Banana Nut Cake With Penuche Frosting

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy.
3. Add 4 large eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in 3 mashed ripe bananas (about 1 ½ cups mashed) and 1 cup chopped walnuts.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. **For the Penuche Frosting:** In a medium saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter. Stir in 1 ½ cups packed light brown sugar.
11. Bring to a boil, then reduce heat and simmer for 2 minutes, stirring constantly.
12. Stir in ½ cup heavy cream and return to a boil, stirring until smooth.
13. Remove from heat and stir in ½ teaspoon salt and 1 teaspoon vanilla extract.
14. Gradually beat in 4 cups powdered sugar until smooth and creamy. Add more powdered sugar, if needed, to reach desired consistency.
15. Once the cakes are completely cool, frost the top of one layer with a generous amount of penuche frosting. Top with the second cake layer and frost the entire cake.