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Submitted by: Gail Prather from Bethel, MN
Originally shared on the web 04/28/2006

1/2 c. shortening
1-3/4 c. plus 2 T. sugar, divided
3 eggs, divided
2 t. vanilla extract, divided
3 c. plus 1 T. all-purpose flour, divided
1 t. baking powder
1 t. baking soda
3/4 t. salt, divided
1-1/2 t. cinnamon, divided
1/2 t. nutmeg
1/2 t. cardamom
1/3 c. lemon juice
3 bananas, mashed
1 c. chopped walnuts
2 3-oz. pkgs. cream cheese
2 T. butter, melted

In a mixing bowl, cream together shortening and 1-1/2 cups sugar. Beat in 2 eggs, one at a time, beating well after each. Add one teaspoon vanilla; beat well. In a small bowl, sift together 3 cups flour, baking powder, baking soda, 1/2 teaspoon salt, one teaspoon cinnamon, nutmeg and cardamom. Beat dry ingredients into the creamed mixture, alternately with lemon juice, starting and ending with dry ingredients. Stir in bananas and nuts. To make filling, combine cream cheese, 1/4 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, remaining egg, flour and vanilla; beat well. Spread half of the batter into a greased and floured Bundt® pan, drop the filling over the batter by spoonfuls and then top with the remaining batter. Bake at 350 degrees for 45 to 50 minutes or until edges are nicely browned and come away from the sides of the pan. Cool cake in the pan on a wire rack for 10 minutes; invert onto a wire rack. Brush cake with the melted butter and sprinkle with the remaining sugar; allow to cool completely. Makes 12 to 16 servings.