Sunday night on Twitter, I mentioned I was baking a cake. This is the fourth time I have made this particular cake in the past two months – obviously, it is one of my favorites.
It think it goes deeper than that though. It used to be the cake my mom made for my birthday each year. I was diagnosed and hospitalized the week before my 22nd birthday. We knew my life was going to change, but we didn’t know how much.
My mom still wanted to make my birthday cake, but we didn’t know if I could have it. Thankfully, there was a family in our church with a diabetic son, and the mom assured us that I could have it as long as I dosed correctly for it.
I don’t have any pictures from that year (and I looked really bad, so you probably would not have wanted to see them anyway!), but I have some pictures from my 23rd birthday.
The recipe isn’t anything special. In fact, I thought it was a family recipe until I called my mom to ask her and found out that she got it out of the Better Homes and Gardens cookbook (the old school edition, not this one).
It’s not about the recipe though, its about enjoying life and a good treat every once in a while.
I am going to copy the recipe here. I know it is not ‘healthy’ or ‘good for you’. It even includes shortening. I don’t care.
I am going to bring this cake to a work party tomorrow and I am going to pray for a leftover piece or two to bring home. Because for me, enjoying this cake means that even for just a short while, my life is normal.
You will need:
2/3 cup shortening
2 ½ cup flour
1 2/3 cup sugar
1 ¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cup mashed banana (I like to have mine REALLY banana-y so I use more like 1 ½ cups)
1/3 cup buttermilk (you can make it if you dont have it, but I usually just buy the smallest container if I dont have it)
*** you will add another 1/3 cup buttermilk and 2 eggs while you are mixing***
Sift all the dry ingredients into a separate bowl
Mix all ingredients until moistened.
Beat on medium speed for 2 minutes
Add 1/3 cup buttermilk and 2 eggs
Beat 2 minutes
Grease and flour pan. Bake 350 degrees for 40 minutes.
I ONLY eat it with homemade cream cheese frosting so here is the recipe I use for that.
1 3 oz pack cream cheese softened
1 tablespoon butter softened
1 teaspoon vanilla
2 cup sifted confectioners sugar (add gradually)
milk as needed (just a splash)
Beat until you reach desired consistency.
The recipe says this is enough for 2 8X8 pans, which should mean it is enough for a 9×13. It will cover it, but I dont think it is thick enough, so I add a smidge to each ingredient.