Recipe by Mrs Alex Burrows, taken from Bermuda’s Best Recipes 13th edition printed in 1986
Ingredients:
3 tbsp of shortening
2 eggs
1 3/4 cup flour
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup baking powder
1/2 cup boiling water
1/2 cup sugar
1/2 cup molasses
1 tsp ginger
1/2 tsp salt
Directions:
Sift all dry ingredients together, mix as for cake. Bake in two layer cake pans, for about 20 to 30 minutes. Remove pans, cool, then spread bananas between layers; slice them and decorate top of cake by making two rings of the bananas, one near the edge and the other near the centre.
Bermuda’s Best Recipes was first published with 1,000 copies in 1934. A compilation of contributed recipes from Bermudian women, the legendary cookbook continued to be published regularly for many years and in 1986, the 13th edition printed a whopping 15,000 copies. The proceeds went to Warwick Parish to fund many charitable initiatives.
