Banana Cake
Recipe No. 46 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 46 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare plain cake reducing baking powder to 1½ ounces (four mess kit spoons) and adding ¾ ounce (1½ mess kit spoons) baking soda. Reduce evaporated milk to one 14½ can and water to 1 pint (½ No. 56 dipper). Add 3¾ pounds (1¾ No. 56 dippers) peeled, crushed bananas to shortening and sugar. Frost cake with banana or lemon butter cream frosting (recipes Nos. 91 and 93) or cover before baking with cinnamon topping (recipe No. 104).
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 46, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.