![]() You can top with any icing but I made my signature cream cheese version… I baked in a preheated oven at 350 degrees for about 30 minutes…and here it is! It will help to keep them from sinking to the bottom of the cake.Īnd gently fold them into the batter right before baking. Those nuts will stay on your cutting board instead of flying all over your kitchen floor.Īlways coat those nuts with a dab (maybe a Tablespoonful) of extra flour before adding to your batter. MEEMAW’S “NUTTY” TIPS: When chopping nuts always use a serrated knife. I combined all those dry ingredients with a whisk and I added them to the wet ingredients.Īnd what about NUTS? The recipe says they are optional, and I think Aunt Carol would have probably used walnuts in this cake, but I had pecans in my freezer so that’s what I used. I added baking soda AND the baking powder…(This recipe uses BOTH!) I don’t sift flour any more, but I make sure to scoop it lightly into the measuring cup and I level it with the back of a knife. In a separate bowl I combined the dry ingredients…starting with the flour. ![]() And curdled milk is a GOOD thing in this case!) (Just add a teaspoon of vinegar to the milk in your measuring cup and let it sit for a few minutes and it will curdle. (The recipe said shortening but I almost always use butter in my baking.) I started by creaming together the sugar and butter in a mixing bowl. ![]() Here are some of the ingredients I assembled before I began, and I preheated the oven to 350 degrees. (That’s MY handwriting…back when I wrote somewhat legibly!) As you can see, that card has many miles and spills on it. Recently I came across this recipe card for Aunt Carol’s Banana Cake and I thought you might enjoy a delicious blast from my past. So I guess it’s no wonder that lots of “nutty” baked goods appeared on our dining tables. And visiting relatives from Arkansas would bring bags of their home grown pecans to share with all of us too. I can still see her sitting with a bowl in her lap as she picked the shells from locally grown walnuts and hickory nuts. She was also famous for baking any cake or pie containing nuts. And nobody cooked a Christmas goose with sauerkraut like dear old Aunt Carol! What a delicious memory to this day. I can still see lemon drops or those pink mint candies in my mind. ![]() The candy dish was never empty on her coffee table. Back then she was the only woman I knew who went to a BARBER shop to get her hair cut! (I bet she gave those guys a run for their money on THOSE visits!) (You can find Mom’s famous Sour Cream Raisin Pie recipe right HERE.)Īunt Carol was a liberated woman long before her time. It looks like either a mince meat pie or a sour cream raisin slice…two of Carol’s favorites. Here she is with her hubby (my Uncle Lloyd) enjoying a slice of “birthday pie” baked by my mom. She was born on Christmas day, so what else could she be called besides Christmas Carol? It was pretty obvious how she got her name. (I think she even looked a little bit like Floyd!) Just picture the conversations of “Floyd The Barber” on the Andy Griffith Show. She always seemed flustered and she talked a mile a minute, and I swear she never finished a sentence in her entire life. ![]()
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