"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma's Rare Bird Cake Recipe

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This recipe for Grandma's Rare Bird Cake, by , is from The Flynn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Conroy
Added: Monday, November 2, 2009


3 c flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 1/2 c salad oil
2 c sugar
3 eggs
1 1/2 tsp. vanilla
1 8oz. can crushed pineapple
2 c diced bananas
1/2 c chopped walnuts

Sift the first 4 ingredients together and set the mixture aside.

Mix the next 4 ingredients together and beat with an electric beater till smoothe.

Mix the sifted ingredients with the egg mixture alternating with the pineapple/bananas/walnuts.

Bake in greased tube or bundt pan in 350 oven for 1 1/2 hours/until done

Preparation Time:
Preparation Time:
2 hours




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