2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¾ cup butter
2 cups mashed ripe bananas
1 8-ounce can crushed pineapple
3 eggs
2 teaspoons vanilla
1 cup finely chopped pecans
Powdered sugar (optional)
1 Grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, salt and cloves; set aside.
2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add bananas, undrained pineapple, eggs and vanilla; beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter in prepared pan.
3 Bake in 325ºF oven for 70-75 minutes or until a wooden toothpick inserted near centre comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.
4 If desired, decorate cake with a powdered-sugar design. Place a paper doily on top of cake. Sift powdered sugar over doily to fill cutout designs. Carefully remove doily.
Makes 12 servings
