Whenever I bake I always seem to go for the uncomplicated quick and easy recipes. When a recipe is too complicated or takes too long to make it is not always worth the effort involved. Here is yet another quick and easy cake to prepare. I love the aroma of spices wafting from the oven when I bake this cake. I make it it in two oblong (brownie) pans but I’m sure it can be made in two round sandwich cake tins just as successfully.
300 ml flour
200 ml castor sugar
1 ml salt
5 ml bicarbonate of soda
2 ml ground mixed spice
5 ml ground cinnamon
1 ml ground cloves
1 ml ground nutmeg
1 ml ground ginger
2 medium bananas
100 ml sunflower oil
200 ml buttermilk (or sour milk)
3 extra-large eggs
Preheat the oven to 160 C.
Sift the dry ingredients together in a bowl and set aside.
Mash the bananas and set aside.
In a mixing bowl combine the oil, buttermilk and eggs with a whisk. Add the mashed bananas and blend them in. Lastly add the sifted dry ingredients and mix well until blended. (Because the cake is quick to mix it may have a coarse texture. It is also fairly runny.)
Turn into two greased oblong pans (16 x 25 cm) and bake for 20 – 25 minutes.
When cool sandwich the two layers with the following icing and then sift a little icing sugar on top –
70 g butter, very soft
25 ml honey
200 g icing sugar
5 ml ground ginger
Mix all the ingredients together. Add a little water if the mixture is too stiff to spread.
The Biscuit Barrel 