3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
3/4 cup butter
2 cups mashed ripe bananas
1 8-ounce can crushed pineapple
2 teaspoons vanilla
1 cup finely chopped pecans
Powdered sugar (optional)
1. Grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, salt, and cloves; set aside.
2. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add bananas, undrained pineapple, eggs, and vanilla; beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter in the prepared pan.
3. Bake in a 325°F. oven for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.
4. If desired, decorate cake with a powdered-sugar design. Place a paper doily on top of cake. Sift powdered sugar over doily to fill cutout designs. Carefully remove doily.
Number of Servings: 12, 481 calories, 19 g total fat (8 g saturated fat), 84 mg cholesterol, 328 mg sodium, 74 g carbohydrates, 2 g dietary fiber, 6 g protein. Daily Values: 12% vitamin C, 2% calcium, 13% iron
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