Salton, Inc KM-1078 - Manual (Page 11)

Banana Cake
6 oz. (180 g) butter, cut in pieces, room temperature
1-1/2 cups (375 ml) sugar
2 eggs
2-1/4 cups (560 ml) all-purpose flour
1/2 tsp. (3 ml) salt
1 tsp. (5 ml) cinnamon
1/2 tsp. (3 ml) nutmeg
1/2 cup (125 ml) buttermilk
1 tsp. (5 ml) white vinegar
1 tsp. (5 ml) vanilla extract
1-1/2 cups (375 ml) banana, very ripe and mashed
1. Preheat oven to 350°F (180°C). Grease and flour a 8” (20 cm) Bundt pan.
2. Insert the whisk attachment. Beat butter and sugar on mixing speed 7 – 8
until well combined. Add eggs, one at a time, beating well between each
addition.
3. Stop the mixer and remove the whisk from the mixer head.
4. Insert the flat paddle beater. Reduce mixing speed to 1 – 2. Add 1/2 the
sifted dry ingredients and 1/2 the buttermilk at a time. Mix in the vinegar
and vanilla. Add bananas and mix until combined.
5. Pour mixture into the prepared pan and bake for about 40 minutes or until
cooked when tested with a skewer.
6. Allow cake to cool in pan for 5 minutes before transferring to a wire rack
to cool.
Butter Frosting
8 oz. (250 g) butter or margarine, softened
3 cups (750 ml) icing sugar
2 – 3 tbsp. (30 – 45 ml) milk
1-1/2 tsp. (8 ml) vanilla (optional)
1. Insert the whisk attachment.
2. Place butter or margarine in the mixing bowl.
3. Beat on mixing speed 4 – 5 until light in colour
4. Reduce mixing speed to 1 and mix in remaining ingredients until combined.
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 11