Jamaican Bird Cake

Pineapples & Bananas

 Ingredients:

3 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
1-1/2 c. cooking oil
1 (8 oz.) can crushed pineapple with juice
1-1/2 tsp. vanilla or rum
2 c. diced bananas

Method:

Measure dry ingredients together and sift. Dice bananas and add to dry ingredients along with oil, vanilla, eggs, pineapple and juice. Stir mixture to blend (do not beat). Pour into a 9-inch greased and floured angel food pan and bake in a preheated oven (325 degrees) for 1 hour and 15 minutes. Set aside to cool, do not remove from pan until cool. You may add chopped nuts and coconut to batter. This is a moist cake.

83712_large

Mary & Martha large pedestal

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