| 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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