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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350°F.

2Generously grease and flour a 9 inch tube or bundt pan.

3Sift together the Flour, Sugar, Baking Soda, Cinnamon and Salt and set aside.

4Peel and dice the Bananas.

5In 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.

6Pour 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.

7Sprinkle with Powdered Sugar if so desired.

About this Recipe

Course/Dish: Desserts, Cakes