I haven’t even tried to make a cake for over 60 years (the cakes I made as a child were uniformly horrible, so I’ve always believed I couldn’t do it) but I have cautiously tested myself out with this recipe, having a lot of bananas that needed eating up, and it’s fabulous! Solid and chewy, but deliciously moist, and *easy*!
I worried because I couldn’t get the butter to mix in completely – I used an electric whisk because my shoulders are arthritic, and there were tiny lumps of it scattered throughout the mix that I couldn’t blend in, but it didn’t seem to matter. No doubt they all melted soon anyway.
The only thing is, it’s a weeny bit too sweet for me: can I use less sugar, or would that interfere with the engineering of it?