Jamaican Bird Cake

Pineapples & Bananas


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


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.


Mary & Martha large pedestal

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