GRANNY CAKE
3/4 cup butter
3 eggs
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
2 cups mashed ripe banana (about 6)
1 8 oz can crushed pineapple, undrained
2 tsp vanilla
1 cup finely chopped pecans
Powdered sugar (optional)
Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, grease and flour a 10-inch fluted tube pan; set pan aside. In a
medium bowl stir together flour, granulated sugar, baking soda, nutmeg,
cloves and salt, set aside. Preheat oven to 325 deg. In a large mixing bowl
beat butter with an electric mixer on medium speed for 30 seconds. Add
banana, undrained pineapple, eggs, and vanilla. Beat until combined. Add
flour mixture. Beat on low speed until combined. Beat on medium speed for 1
minute. Fold in pecans. Spread batter into prepared pan. Bake for 70 to 75
minutes or until a wooden toothpick inserted near the center comes out
clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.
Cool thoroughly on wire rack. If desired, sift powdered sugar over cooled
cake just before serving.
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