"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
3 cups all purpose flour 2 cups sugar 1 tsp baking soda 1 tsp salt 1 tsp brown cinnamon 3 eggs (beated) 1 cup vegetable oil 1 ½ tsp vanilla extract 1 8 ounce can crushed pineapple undrained 1 cup chopped pecans 2 cups chopped bananas
Combine the first 5 ingredients in large mixing bowl. Add the eggs and oil. Stir until the dry ingredients are moistened. Do not beat with an electric mixer. Stir in the vanilla, pineapples, pecans, and bananas. Spoon batter into 3 9 inch greased cake pans. Bake on 350 degrees for 25-30 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely. Spread frosting between layers and on the top and side of cake.
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