Banana Spicecake

The recipe is missing the liquid component. My 11-year-old niece made it. When she mixed it up we noticed it was the consistency of cookie dough so I quick mixed in some buttermilk until it looked like cake batter. It had to be at least a cup of buttermilk, maybe more. We baked it in a 9 x 13 pan and it wasn't terribly high but it was nice and moist and flavorful. In fact, the kids didn't want to wait for frosting, ate it plain and raved about it...and one of them is an extremely picky eater! One had the idea to top it with vanilla ice cream and I must say that was just the ticket.

Yields:	1 servings
Rating:
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	Preparation	25 minutes
	Cooking	35 minutes
	Ready In	60 minutes

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Ingredients

2 3/4	cups	flour, all-purpose	sifted
2	teaspoons	baking powder
1	teaspoon	baking soda
1	teaspoon	salt
1/4	teaspoon	cloves
1 1/2	teaspoons	cinnamon
3/4	teaspoon	nutmeg
2/3	cup	vegetable shortening
1 1/3	cups	sugar
2	large	eggs	well beaten
1 2/3	cups	bananas	mashed
2	teaspoons	vanilla extract

Directions

Sift flour, baking powder, soda, salt and spices together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and bananas alternately in small amounts, beating well after each addition. Stir in vanilla.

Pour into greased pans and bake in a 350 degree oven for 35 minutes. Makes 2 (8 inch) layers.