Conference turris::cooks

    1 cup butter, softened			3 cups sugar
    2 cups mashed bananas			4 eggs, beaten
    4 c. sifted all-purpose flour		2 tsp soda
    1 c. buttermilk				1 tsp vanilla extract
    2 tbsp bourbon				1 c. chopped pecans
    
    Combine butter and sugar in a large bowl; cream until light.  Add
    bananasnb; mix until smooth.  Stir in beaten eggs.
    
    Sift together flour and soda.  Add to banana mixture alternately
    with buttermilk, mixing well.  Stir in vanilla, bourbon, and nuts.
    
    Pour batter into 3 greased and floured 9-inch cakepans.  Bake at
    350 degrees for40 minutes or until cake tests done.  Cool for 10
    minutes; remove from pans, and cool completely on wire racks.  Frost
    wi a white frosting or banana-nut frosting (to follow in next
    no)te

    1/2 c. mashed bananas		1 tsp lemon juice
    1/3 c. butter, softened		1 (16ounce) pkg plus 3 cups
    					  powdered sugar
    3 tbsp milk				1 c. flaked coconut, toasted
    2/3 c. finely chopped pecans	3 drops yellow food coloring
    							(opt.)
    
    Combine bananas and lemon juice; set aside.
    
    Beat butter until creamy in a large bowl.  Add sugar, bananas, and
    milk; beat until fluffy. (additional milk may be added if needed
    in order to obtain proper consistency.)
    
    Stir in coconut and chopped pecans.  Add food coloring, if desired.

	2 1/4 Cups sifted cake flour		1 1/2 cups sugar
	1 tsp baking powder			2 eggs
	3/4 tsp baking soda			2 squares (2 oz.) unsweetened
	1 tsp salt				  chocolate, melted
	2/3 cups shortening			1 tsp vanilla
	1 cup mashed ripe bananas		1/2 cup buttermilk


	Sift first four ingredients together.  Cream shortening with 
	sugar.  Add eggs, one at a time, beating will after each addi-
	tion.  Beat in chocolate and extract.  Add dry ingredients 
	alternately with banana and buttermilk, blending after each
	addition.  Turn into greased pans; bake at 350 degrees for
	30 - 35 minutes.

	Makes 2 - 9" layers.

This recipe came from the Norfolk County Hospital Cookbook where I use to work
many years ago.  The employees contributed these recipes, and I'm just copying
them as they are, so I can't assist with any questions for these recipes.

	2 1/2 cups sifted cake flour		1/2 tsp nutmeg
	2 1/2 tsp baking powder			1/2 cup shortening
	1/2 tsp baking soda			1 1/4 cups sugar
	3/4 tsp salt				2 eggs
	1/8 tsp cloves				1 tsp vanilla
	1 1/4 tsp cinnamon			1 1/2 cups mashed fully rip
						  bananas (4 or 5)

	Sift together flour, baking powder, soda, salt, spices.  Beat
	shortening until creamy; add sugar gradually, beat till light
	and fluffy.  Add eggs, one at a time, and beat well.  Stir in
	vanilla.  Add flour mixture alternately with bananas, a little
	at a time, beating until smooth.  Bake in 2 well greased 9 "
	layer cake pans, in moderate oven (375) about 25 minutes or
	until cake is done.

	Makes 1 cake.

	Frost with your favorite frosting.

This recipe came from the Norfolk County Hospital Cookbook where I use to work
many years ago.  The employees contributed these recipes, and I'm just copying
them as they are. so I can't assist with any questions for these recipes.

First Layer:	2 Cups Graham cracker crumbs
		1 stick melted butter, or oleo
		1/4 cup sugas
		Mix and press in long cake pan.

Second Layer:	2 egg whites
		2 cups powdered sugar
		1 stick softened butter or oleo
		Beat 10 minues and spread on first layer

Third Layer:	Slice 2 or 3 bananas lengthwise and spread over second layer

Fourth Layer:	Spread 1 large can crushed pineapples (drained) over third
		layer.

Fifth Layer:	Spread 1 large container Cool Whip over fourth layer

Sixth Layer:	Spread 1 cup broken nuts and cherries over fifth layer

(This ends the recipe... I assume you would now refrigarate for X hours).


This recipe came from the Norfolk County Hospital Cookbook where I use to work
many years ago.  The employees contributed these recipes, and I'm just copying
them as they are, so I can't offer much assistance with any questions for these
recipes.

    Does any one have a recipe for Banana Bacardi Rum Cake, or should I
    just use the recipe in the previous note and substitute bacardi for the
    bourbon?
    
    Thanks,
    Roberta