Thursday, January 23, 2014

Pineapple Banana Cake


3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 p. salt
1/2 tsp ground cloves
3/4 cup butter, softened
2 cups mashed ripe bananas (5-6)
1 8 oz. can crushed pineapple, undrained
3 eggs
2 tsp. vanilla
1 cup finely chopped pecans

Preheat oven to 325 degrees.  In a medium bowl stir together flour, sugar, baking soda, nutmeg, salt and cloves.  In a large bowl beat butter with an electric mixer on medium speed for about 30 seconds.  Add bananas, undrained pineapple, eggs and vanilla.  Beat until combined.  Add flour mixture 1 cup at a time beating on low speed until all has been added and combined. Turn up to medium speed for 1 minute.  Fold in pecans.  Pour into a tube pan sprayed with non-stick spray.  Bake 70-75 minutes or until a toothpick inserted near the center comes out clean.  Cook in pan for 10 minutes.  Transfer to a plate.


Comments:  I found this recipe in one of my old cookbooks and since I had bananas that were ripe and I didn't want to toss them so I decided to give it a try.   I did add a glaze to mine due to not having an 8 oz. can of crushed pineapple.   I'll explain. .. I had a large can of sliced pineapple.  I put about half of the juice and pineapple in my food processor and created my own crushed pineapple.  Now, what to do with the left over pineapple and juice.  I poured the rest of the juice, about 1/2 cup into a pot, brought it to a boil, removed it from the heat and added about 1 cup of powdered sugar.  Then I cut up the rest of the pineapple and added it to my glaze.  When finished I poked holes in my cake and drizzled this over my still hot cake.    Yummy!
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