Dr. Byrd Cake

1
Debbie Gurley

By
@DebGurl

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

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

How to Make Dr. Byrd Cake

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.

Printable Recipe Card

About Dr. Byrd Cake

Course/Dish: Desserts Cakes



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