Ingredients
- 3 eggs
- 425 gr pineapple (crushed)
- 400 gr granulated sugar
- 375 gr all purpose flour
- 350 ml oil
- 300 gr mashed ripe bananas
- 200 gr pecans
- 26 gr vanilla
- 14 gr baking soda
- 8 gr salt
- 8 gr cinnamon
one third c Crushed pineapple, drained quarter c Margarine, softened 3 c Sifted icing sugar 2 tb To 3 T pineapple juice COMBINE first 5 dry ingredients in large bowl. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Mix just until thoroughly combined. Turn into greased and floured 25 cm cake pan. BAKE at 180ºC for 50 to 70 minutes, or until cake tester comes out clean. COOL on rack 20 min. then remove from pan and cool completely. For the icing: DRAIN reserved pineapple well. Whip margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake. Servings: dozen Absolutely one of the best cakes ever!! Tried and true.
