Dry Ingredients
- 1/2 C White Sugar
- 1/2 C Brown Sugar
- 1 1/2 C Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 2 Eggs
- 1/3 C Oil
- Choose from these options:
- 1 C Over-ripe Bananas (Mashed)
- 1 C Pumpkin* (Mashed/Pureed)
- 1 C Applesauce*
Frosting
- 3 TBS Soft Margarine
- 1 1/2 C Icing Sugar
- 1-2 TBS Milk
- 1/2 tsp Vanilla
- Optional Chocole Icing:
*If using pumpkin or applesauce, add these spices to the flour and other dry ingredients: 1 1/2 tsp cinnamon and 1/4 tsp each of nutmeg, all-spice and cloves. Use unsweetened dark cocoa powder. See step 8 of directions for an additional topping (optional)
Directions
- Mix together flour and other dry ingredients, also spices, if using. Set aside.
- In another bowl, beat eggs and sugars with electric mixer till smooth and creamy (about 1 minute) then blend in oil. I try never to over-beat the oil after adding, or baking takes longer.
- Add fruit mix and beat 30 sec. Fold in dry ingredients and mix at low speed for 30 sec.
- Bake at 350 F in a greased 8 x 9 " square pan for about 35 minutes until cake springs back when lightly touched, or tester comes out clean.
- Let cool for 10 min in pan, then loosen around the sides with a flat knife. Cool another 10 min, then gently loosen bottom and turn upside down on a rack.
- To make frosting: cut soft margarine into icing sugar mixed with cocoa powder (if using) and beat with electric mixer. Add milk, judging the amount as you beat, and vanilla. Beat till very smooth and creamy. Ice only when completely cool.
- You can also sprinkle the frosted cake with a cinnamon-nut mixture: mix 1/4 C brown sugar, 1 tsp cinnamon and 1/4 cup finely chopped pecans.
Tip: keep pecans in a small jar in the pantry or freezer and use as needed.
