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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Cakes 1 Servings

INGREDIENTS

3 Eggs
1 1/4 c Vegetable oil
1 cn (8 ounce) crushed pineapple packed in juice
2 Ripe medium bananas; chopped (not squished)
3 c All-purpose flour (preferably white lily)
1 1/4 c Sugar
1 ts Salt
1 ts Baking soda
1/2 ts Cinnamon

INSTRUCTIONS

Preheat oven to 350.° Grease and flour a 9 inch tube pan or bundt pan. In a
large mixing bowl, beat eggs slightly with a whisk. Beat in oil, pineapple
(with juice) and bananas until well blended. Sift flour, sugar, salt,
baking soda and cinnamon together. Stir into wet ingredients with a wooden
spoon. Mix only until dry ingredients are moistened. Pour into pan and bake
for 1 hour and 10 to 15 minutes, until browned and cake shrinks from sides
of pan. Cool completely on wire rack before turning out.
Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook
Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net> on Aug 15,
1997

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