Dr. Byrd Cake

Debbie Gurley

By
@DebGurl

A heavy fruity cake, like fruit cake except much more palatable. This cake keeps well and can be frozen.


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Comments:

Cook:

1 Hr 20 Min

Ingredients

3 c
flour (self rising)
2 c
sugar
1 tsp
baking soda
1 tsp
cinnamon
1 tsp
salt
2 c
bananas, ripe, diced
3
eggs
1 1/2 tsp
vanilla or vanilla extract
1 1/2 c
vegetable oil
1 can(s)
crushed pineapple, in natural juice
1 c
pecans, pieces
powdered sugar

Directions Step-By-Step

1
Preheat oven to 350°F.
2
Generously grease and flour a 9 inch tube or bundt pan.
3
Sift together the Flour, Sugar, Baking Soda, Cinnamon and Salt and set aside.
4
Peel and dice the Bananas.
5
In a large bowl, wisk the Eggs. Wisk in the Vanilla and Oil. With a large spoon, stir in the flour mixture, Crushed Pineapple with its natural juice, Bananas and Pecans if used. Stir to blend, but do not beat.
6
Pour batter into the tube or bundt pan and bake for about 1 hour and 20 minutes or until the top is dark brown and cracks open. Allow to cool at least 30 minutes before removing from the pan.
7
Sprinkle with Powdered Sugar if so desired.

About this Recipe

Course/Dish: Desserts, Cakes