Prep 10 mins
Cook 45 mins
Aunt Ava is a next door neighbor who became family to me when I moved into her neighborhood. I had no family nearby to give me a hand when I went through 11 years of illness and then the birth of twins, my third and fourth daughters. She adopted me and treated me like I was family and shared all her special recipes with me. She passed on about 10 years ago but I miss her so much. She'll always hold a special place in my heart and her recipes will continue to nourish my body and soul for years to come. Bon appetit--
- Preheat your oven to 350degrees*.
- Grease and flour a 9 x 13 pan or 2 8in. round cake pans.
- Measure all ingredients into a large mixing bowl.
- Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for 60 seconds, scraping bowl occassionally.
- Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles.
- Bake 9 x 13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting**.
- Notes: *Many home ovens have widely varying oven temperatures. Buying an oven thermometer at your local discount store will cost you about $3 and guarantee you will have great success in your cake & other baking endeavors. Preheat your oven to 350 degrees and place the thermometer in the back of oven. After 5 minutes,check the thermometer and move it to the left side then the right side and then the front of your oven. Adjust your oven settings accordingly to how far off 350 degrees the temps are in your oven. Many of you will be surprised at just how far off a brand new oven can be. $3 is a small price to pay for successful baking. **When baking this cake in 8 inch rounds, I spread a thin layer of my cream cheese frosting on top of the first layer and then slice a couple of bananas on top of the frosting and then place the second layer on top and finish frosting the cake with the rest of the cream cheese frosting. When I bake it in x 13 pan, I like to toast coconut on a cookie sheet and after frosting the cooled cake with either my cream cheese frosting or my butter pecan frosting, I sprinkle the toasted coconut on top of the frosted cake. Either variation pleases my family and friends. Using your imagination you can customize this into your own family favorite.
This is a great cake! Such a breeze to put together - throw in a bowl and mix! The texture is pleasingly moist and the taste is very nice. It's spicy but subtle. I used 1 stick of butter in place of the Crisco, and I reduced the nutmeg to 1/4 t. It baked up well in a Bundt pan, and I covered it with a simple butterscotch glaze. Everyone loves it! Thanks plantfreek!