Ingredients
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2 1/4 cups flour
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1 1/2 cups sugar
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2 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 large orange, juice of, halved
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milk
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1/2 cup Crisco shortening
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2 eggs, beaten
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1/2 cup chopped walnuts or 1/2 cup pecans
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1/4 cup maraschino cherry, drained, chopped fine
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1/4 teaspoon nutmeg
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1 large banana, peeled, sliced very thin
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Pam cooking spray
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1/2 oranges, zest of or 1/2 teaspoon dried orange zest
Instructions
- Preheat oven 350*.
- Spray pam in a bundt pan.
- In large mixing bowl add flour, sugar, baking powder, and soda. (Mix nutmeg if you want to use now) Mix well.
- Add shortening. Cut in with a rocker or fork until it is mixed.
- Use a zest knife and get the rind off of one half of orange and add.
- Juice the orange. Add milk to make 1 cup.
- It is ok if the pulp gets used. In fact I use most of the pulp, pulse it in a blender until it is broken a little.
- Add to flour mixture.
- Use a mixer to blend on low speed.
- Add eggs and mix again.
- Add sliced banana and stir in with a spoon.
- Pour into bundt pan.
- If you use nuts and cherries, pour a little batter in the pan, then spread nuts and cherries, then the batter again.
- Bake. 45 to 50 minutes When the top springs back when touched and sides start to shrink away from the pan, it is done.
- Take out of oven and let set 15 minutes before inverting on plate. Serve plain or any glaze or frosting.