Saturday, October 22, 2011

Cake That Doesn’t Last

This was a smash hit with the family up in Wisconsin.

3  cups  all-purpose flour
1  tsp  baking powder
1  tsp  cinnamon
3  eggs, unbeaten
2  cups  mashed bananas
1  can (8 oz.)  crushed pineapple
2  cups  sugar
1  tsp  salt
1-1/2  tsp vanilla
1-1/2  cups  vegetable oil
1  cup  chopped walnuts

Combine all ingredients in a large bowl. Mix thoroughly by hand (do not use an electric mixer). Pour into a large greased and floured bundt pan, or an angel food pan. 
Bake @350° for 1-1¼ hours.

Dust with powdered sugar before serving, or frost with cream cheese frosting (this is what I do). Store in the refrigerator if you use cream cheese frosting.

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