Title: Banana Cranberry Tea Cake
Categories: Dessert
Yield: 12 Slices

2	c	All purpose flour
1 1/4	ts	Baking powder
3/4	ts	Baking soda
1/2	ts	Salt
3/4	ts	Freshly grated nutmeg
1/2	ts	Ground cinnamon
1/2	ts	Ground ginger
1/4	ts	Ground allspice
1/4	ts	Ground cardamom (optional)
3/4	c	Dried cranberries, very
		Coarsely chopped
1/2	c	Unsalted butter, softened
2	tb	Solid shortening
1	c	Granulated sugar
2	lg	Eggs
1 1/2	ts	Vanilla extract
1/2	ts	Almond extract
1 1/3	c	Mashed ripe bananas, mixed
		With
4	tb	Sour cream

Preheat the oven to 375 degrees. Spray the inside of a 9 x 5 x 3 loaf pan with nonstick cooking oil.

Sift the flour, baking powder, baking soda, salt and spices. Toss the cranberries with one teaspoon of the sifted mixture.

Cream the butter and shortening in the large bowl of an electric mixer on moderate speed for two or three minutes. Add the sugar, increase the speed to moderately high and beat for two minutes longer. Beat in the eggs, one at a time, blending well after each addition. Scrape down the sides the mixing bowl frequently to keep the batter even textured. Blend in the vanilla extract, almond extract and the banana sour cream mixture. On low speed add the sifted dry mixture in two additions, beating just until the flour is absorbed. Stir in the cranberries.

Spoon the batter into the loaf pan. Bake in the preheated oven for 55 minutes, or until toothpick inserted in the loaf comes out clean. Cool the loaf in the pan on a rack for five minutes, remove and cool completely.

Per slice: 308 cal; 4 gm protein; 48 gm carbo; 12 gm fat; 58 mg chol; 5 gm sat fat; 186 mg sodium.

Washington Post April 3 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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