Jennifer Ezell Roane County Diabetic Support Group Harriman, Tn
3/4 cup butter
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp ground nutmeg
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, 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. 3. 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.
When Jennifer sent this recipe, it had ½ tsp ground cloves. I don’t like cloves. I left them out. And we won’t talk about what size serving of this cake would be permitted to us diabetics.