Rain, Wind, March--and Banana Cake!

Here are two cheery desserts to try when you're stuck in the house...

Mama Nell’s Famous Banana Loaf Cake

Measure into sifter:

2 cups cake flour

1 tsp. soda

1-1/3 cup sugar

1 tsp. baking powder

3/4 tsp. salt

Measure into mixing bowl: 1/2 cup butter

Measure into cup: 1 tsp. vanilla flavoring

1/2 cup buttermilk ( minus 2 tablespoons)

Have ready:

1 cup mashed ripe bananas

1/2 cup chopped nuts

2 eggs, unbeaten

Measure into cup:

1/2 C. chopped nuts

Sift dry ingredients into mixing bowl. Add 1/4 milk and bananas and mix 2 min. Add eggs, nuts, and rest of milk, then beat 1 min. Bake at 350 degrees for 25 min. or until done.

This cake can be iced with cream cheese frosting, seven- minute frosting, or sliced and served with whipped cream and banana slices to decorate.

Note--Do not overbeat, or cake will be chewy.

Lemon Icebox Cake

A light dessert for Easter, or maybe a wedding shower. It was a favorite at Mama Nell's bridge parties.

1 box angel food cake mix (prepare cake according to instructions) Modern note--or buy one ready made

1Tbsp. Knox gelatin

1/4 cup cold water

4 eggs

2 lemons—juice only

1 tsp. grated lemon rind

1 cup sugar

1/4 tsp. salt

Soak 1 Tbsp. Knox gelatin in 1/4 cup cold water. Cook together to constant consistency in a double boiler: 4 egg yolks, juice of 2 lemons, 1 tsp grated lemon rind, 1/2 cup sugar, and 1/4 tsp salt.

Add softened gelatin to hot custard and stir thoroughly. Cool.

When cool stir in fold in 4 egg whites which have been beaten stiff with 1/2 cup sugar.

Trim brown edges off angel food cake and slice in 3/4” slices. In a loaf pan lined with wax paper big enough to hang over the sides, put first layer angel food cake, then a layer of custard mix. Repeat layers and chill in refrigerator for several hours or overnight. Can be made in advance several days before using.

To serve: Remove dessert from pan by pulling up waxed paper. Slice across cake. Put slice on plate and top with whipped cream. Makes about 8-10 slices.