Jamaican Mystery Cake
1/2 C. butter
1 1/4 C. sugar
2 C. flour
2 t. baking powder
1/2 t. salt
1/2 C. milk
3 crushed bananas
3/4 C. toasted walnuts
Prepare 2 9 inch cake pans with butter and then flour. Shake out excess flour.
In your mixing bowl, cream together butter and sugar. Add the eggs and beat until fluffy.
Sift together, flour, baking powder and salt. Add to butter mixture alternately with the milk. Blend in bananas. Divide batter between the two pans.
Bake at 350°F. for 1 hour. Take the cakes out of the pans and cool on a rack.
1 C. butter
1 C. sugar
2 t. instant coffee
2 C. confectionary sugar
In your mixer bowl, beat sugar and butter together until very fluffy and sugar is dissolved. Add eggs, 1 at a time and the instant coffee. Add confectionary sugar and beat well. If frosting needs to be a little thinner, add milk.
Before frosting cakes, sprinkle the tops with Grand Marnier.
Note: You can also use toasted walnuts or toasted coconut on the sides of this cake right after frosting. You can also put a layer of cut bananas between the layers, on top of the frosting before adding cake layer.