Jan's Pineapple and Banana Cake OAMC |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This make two cake one to eat now and one to freeze for later. I love this as it is easy to make. I have always made it this way because it is just as easy to make two as one. With a busy life style it work well for me. Ingredients:
1 (825 g) can crushed pineapple in juice |
1 cup dried apricot, chopped |
3 eggs |
1/8 cup poppy seed |
3/4 cup oil |
4 cups self raising flour |
2 teaspoons cinnamon |
1 cup brown sugar |
3 large bananas, ripe |
Directions:
1. Put oil, eggs and mashed banana in a jug and mix well.
2. Put all dry ingredients in a bowl and mix.
3. Add wet ingredients slowly and mix.
4. Place into lined 20cm round cake tins.
5. Cook in a moderate oven for 1 1/2 hours or until cooked.
6. You can sprinkle the top with brown sugar.
7. As this makes two cakes-I freeze one for later use.
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