Zimbabwe Banana Peanut Cake

Delicious and nutritious this cake will go from the tea table to the lunch box - children really like it - and it also can be buttered and sandwiched together. 1/4 cups butter or margarine - softened 2 cups sugar 4 eggs - beaten 4 1/4 cups flour 1 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 8 ripe bananas - mashed 1/2 cup peanuts - coarsely chopped (roasted but not salted) 1/2 cup white sugar 1 teaspoon cinnamon In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and bicarb. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared pan and bake for 30 minutes at 200 degrees, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven. Makes 1 - 9x13 cake

Honey and Carrot Cake

Carrot cake seems so much a Zimbabwe food that I have to include my favourite recipe! Great for a snack or with a cup of coffee. 1/2 cup butter or margarine -- softened 1 cup honey 2 eggs 2 cups finely grated carrots 1/2 cup golden raisins (nice but optional) 1/3 cup chopped nuts (optional) 1/4 cup orange juice 2 teaspoons vanilla 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins, nuts, if desired, orange juice and vanilla in medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Pour batter into greased 13 × 9 × 2-inch pan. Bake at 350ºF 35 to 45 minutes or until wooden pick inserted near center comes out clean.