1 cup granulated sugar
1/2 cup mashed banana
2-1/2 cups all-purpose flour
1 tsp. baking powder
2 tsp. vanilla extract
6 egg whites
Nonstick cooking spray
1/2 cup raspberry jam, preserves or jelly or Raspberry Sugar Syrup* (see recipe below)
For the Cake
Preheat oven to 350 degrees F (180 C). Spray a 10-inch tube or bundt pan with nonstick cooking spray. Set aside.
In a large bowl, cream the sugar and banana with an electric mixer. Then, slowly mix in the flour, baking powder and vanilla extract. Mix in the egg whites, one at a time.
Pour the cake batter into the prepared 10-inch tube or bundt pan. Bake about 1 hour or until a toothpick inserted in center comes out clean. Let cool for 20 minutes on wire rack, then remove the cake from the pan. Serve with Raspberry Topping or Raspberry Sugar Syrup.
Makes 12 servings.
In a saucepan over low heat, heat the jam, preserves or jelly until melted enough to pour, stirring constantly, about one minute. Drizzle over the cake, or place sauce into a pretty bowl and let guests help themselves to the topping.
Raspberry Sugar Syrup
1/4 cup fresh raspberries
1/4 cup granulated sugar
1/4 cup water
Blend or process raspberries until almost smooth, pass through a small sieve to remove seeds. Combine sifted raspberry puree, sugar and the water in a small saucepan. Simmer, stirring without boiling, until sugar is dissolved. Boil gently for 3 minutes or until syrup is slightly thickened. Drizzle over cake or place in a pretty bowl and let guests serve themselves.
Source: Recipe is adapted from The New Soul Food Cookbook by Wilbert Jones. I have renamed this recipe (from the cookbook) from Jelly Cake to Juneteenth Day Jelly Cake for the purpose of using it for this special African-American holiday.
Date: May 18, 2004