Jamaican Cake

2 c flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy.  Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts.  Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely.  Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.

Frosting

1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur

Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.