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Caribbean Cake

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Caribbean Cake

3 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 cups sugar 1 teaspoon salt 2 cups fresh ripe bananas, diced 1-1/2 cup vegetable oil 1 can (8 oz.) crushed pineapple, undrained 1-1/2 teaspoon vanilla extract 3 eggs lightly beaten

Cats Recipes GlazeCats Recipes 2 tablespoons lemon juice fresh 1 cup powdered sugar

Heat oven to 350� F.

Sift together flour, baking soda, cinnamon, sugar, and salt. Toss with bananas.

Add oil, pineapple, vanilla, and eggs. Stir to blend well, but do not beat.

Pour into a greased 9 inch tube pan or Bundt cake pan,

Bake for 1 hour and 15 minutes or until tests done. Cool on a rack before removing from pan. If desired, top cake with the following glaze.

To make the Glaze: Stir lemon juice into confectioners' sugar until glazing consistency. Drizzle over cake.

Serves: 10.

Nutrition Information: Per serving (excluding unknown items) = 629 Calories; 33 g Fat (46.8% calories from fat); 4 g Protein; 81 g Carbohydrate; 1 g Dietary Fiber; 0 mg Cholesterol; 340 mg Sodium.

Diabetic Exchanges: 2 Grain Starch); 6-1/2 Fat; 3-1/2 Other Carbohydrates.


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