Here is page 41 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.
You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith [1], just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.
Banana-Nut Cake
Quick-Mix Method
This old-fashioned banana cake is particularly rich and appetizing. Bananas make it moist; nuts add texture and flavor.
BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.
Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 teaspoons double-acting baking powder
1/2 teaspoon soda
1 teaspoon salt
1 1/2 cups sugar
Combine . . . 1 cup mashed ripe banana
1 teaspoon lemon juice
Add . . . 2/3 cup buttermilk or sour milk
1/2 cup shortening; add to dry ingredients.
Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)
Add . . . 2 eggs, unbeaten
1 teaspoon vanilla
Beat . . . for 2 minutes.
Fold in . . . 1/2 cup nuts, chopped
Pour . . . into two well-greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.
Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost with lemon butter frosting, page 46.