A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings... it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds!
Preheat oven to 325F / 160C / Gas Mark3.
Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pineapple. Set this juice aside for the glaze
To the flour mixture, add the can of pineapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pineapple juice to make a glaze of drizzling consistency. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pineapple juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 173 (44%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 47.5mg||15 %|
|Sodium 4458.2mg||154 %|
|Potassium 199.3mg||5 %|
|Total Carbohydrate 52g||15 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 49.7g|
|Protein 6.6g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 397
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