The
Red Cross Tried and True Cookery Book, NSW 1983
Banana
Pineapple Cake (Recipe contributed
by Lorna Martin, Chatswood Branch).
125g (1/4 lb) butter or
margarine; 1 cup brown sugar; 2 medium sized eggs; ½ cup crushed pineapple
(conserve juice); 2 ripe mashed bananas; 1 tsp cinnamon; 1 tsp nutmeg; 2 cups S
R four
Cream together shortening and
sugar, add eggs and pineapple. Add mashed bananas, mix spices through flour,
add ½ cup pineapple juice. Mix all together thoroughly. Place in a well greased
cake tin.
Cook in moderate oven 35-40 mins. When cooked and cool, ice with
pineapple flavoured icing.
Pineapple icing: 1 cup icing
sugar; 1 tblsp butter; sufficient pineapple juice to make a creamy icing.
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