Pat's StoryYears ago I worked at Fabricut. It was a place where there were curtains, drapes and bedspreads sewn. Sears, J. C. Penny's and others bought the items.To make a long story shorter, once a week all the ladies would bring a pre-determined dish for lunch. This cake was served at luncheon. It was called Dr. Birds cake. Had to have the recipe, and so happy I did. It has been a family favorite for years.
A not a lot of work recipe, but is very good and very moist.
all purpose flour
tsp baking soda
tsp ground cinnamon
large eggs, beaten
cup vegetable oil
8 oz. can crushed pineapple, undrained
cup ripe mashed bananas
cup fine chopped pecans or your choice walnuts
1Combine first 5 ingredients in large mixing bowl.Add eggs and oil, stirring until dry ingredients are moistened, DO NOT BEAT.
2Stir in vanilla, pineapple, 1 cup fine chopped pecans or walnuts and bananas. Mix well.
Pour batter into 3 greased and floured 9 inch round cakepans.( Okay to use large oblong cake pan.) I like at least 2 layers. Delicious either way.
3Bake at 350 for 25-30 minutes, or till toothpick comes out clean. Cool in pans 10 minutes, remove from pans and let cool completely on wire racks.
4CREAM CHEESE FROSTING
1/2 cup softened butter
8 oz softened cream cheese
one 16 oz pkg. powdered sugar, sifted
1 tsp vanilla
Cream butter and cream cheese. Gradually add pow. sugar, beating till light and fluffy. Add vanilla. Makes enough for one 3 layer cake.
5May sprinkle favorite chopped nuts on icing, or place pecan or walnut halves on top of cake.