1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)
Preheat oven to 350 degrees.
Grease and flour 10 inch tube pan or bundt pan.
In bowl, sift flour, sugar, soda, salt and cinnamon.
Add remaining ingredients
and stir until mixed.
Hand mix only.
Bake one hour and 10 minutes.
Comes out very moist.
Makes a big cake.
Very good.
155112
MEXICAN
FRUIT
CAKE
CAKE:
2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
ICING:
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla
CAKE:
Mix all ingredients in large mixing bowl.
Stir by hand until completely mixed.
Pour into greased and floured 13 x 9 inch baking pan or dish.
Bake 40
to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish.
ICING:
Mix together.
Ice when cake is cool.
Janice Pearl Curts
155113
MINIATURE
CHERRY
CHEESECAKES
3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers
Mix first flour ingredients together.
Crush vanilla wafers and place in tiny tins in a muffin pan.
Put cheesecake mixture in tins.
Bake at 325 degrees for
15 minutes.
Top with can of cherry pie filling.
Chill.
155114
MOUNTAIN
CAKE
6 egg yolks
2 c. sugar
|