Aunt Linda’s Christmas Cake

 Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 3 eggs, beaten
• 1 ½ cups, vegetable oil
• 1 (8 oz.) can crushed pineapple, undrained
• 1 ½ tsp. vanilla
• 2 cups bananas, mashed
• 2 cups pecans, chopped

 Method:

Preheat oven to 350 degrees F. Combine flour, sugar, salt, baking soda and cinnamon in large mixing bowl. Add eggs and oil, stirring until mixture is well moistened. (Do not beat.) Stir in pineapple, vanilla, banana and 1 cup pecans. Spoon batter into three well-greased and floured 9 inch round pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread your favorite cream cheese frosting between layers and on top and sides. Sprinkle with remaining pecans.

Yield: 12 to 15 servings

 Tested in the THASC kitchen. Photo by THASC.

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