A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings... it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds! Ingredients 3 cup All purpose flour 2 cup Sugar 1 teaspoon Cinnamon ground 1 teaspoon Baking soda 1/2 teaspoon Salt 1 can (8 oz) Pineapple crushed, with juice 1 cup Oil 3 large Egg well beaten 3 medium Bananas chopped 1 cup Walnuts or pecans, finely chopped 1/2 teaspoon Vanilla GLAZE 1 tablespoon Butter melted 1 cup Powdered sugar sifted

Instructions
Preheat oven to 325F / 160C / Gas Mark3.

Generously grease a 10" tube or a fluted tube pan.

To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze.

To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

GLAZE: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

A variation on this recipe is also hosted on BigOven.com as recipe number 158449.

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Yields: 14 Servings    posted as 158449
    

notes: 

Cuisine:   American

Main Ingredient:   Grains