Living's number one most requested recipe. It is probably... no absolutely, my favorite cake. (it's a toss up with the Latin restaurant, La Duni's Quatro Leches cake, which in turn, was our wedding cake.) We made this last week and I thought I would share the recipe with your lovely folks, because, well, its just that good... enjoy!
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 large eggs, beaten
• 1 ½ cups vegetable oil
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups chopped nuts (pecans, walnuts or hazelnuts, divided use)
• 2 cups chopped bananas
• 1 ½ teaspoons vanilla extract
• Icing (recipe follows)
Preheat oven to 350 F.
Grease 3 (9-inch) round cake pans with butter; dust the bottom and sides with flour. Set aside. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended. Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them. Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla Divide the batter evenly among the prepared pans.
Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely.
Spread the icing between the layers, stacking them on a cake plate. Ice the top and sides of cake, and sprinkle remaining nuts over the top.
Makes 10 to 12 servings.
Combine 2 (8-ounce) packages of cream cheese with ½ pound (2 sticks) butter, both at room temperature. Add 2 (16-ounce) boxes of powdered sugar, sifted; beat until light and fluffy. Add 2 teaspoons vanilla extract.