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MSGID: 35523.fidonet_cooking@1:105/500 2dda967b
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pineanna Nut Cake
 Categories: Cakes
      Yield: 10 Servings
 
  3 1/3 c  Cake flour
      2 c  Sugar
      1 ts Baking soda
      1 ts Salt
      1 ts Ground cinnamon
      1 c  Vegetable oil
      3    Eggs; slightly beaten
      2 c  Ripe bananas (4 md);
           - chopped
      1 c  Pecans; chopped
  1 1/4 ts Vanilla
      8 oz Can crushed pineapple in
           - juice; undrained

MMMMM----------------CREAM CHEESE FROSTING; WITH---------------------
    1/4 c  Pecans; chopped
 
  Heat oven to 350?F. Grease and flour three round pans, 9 x 1/2". Mix
  flour, sugar, baking soda, salt, and cinnamon in large bowl. Add oil
  and eggs. Stir until all dry ingredients are moistened; do not beat.
  
  Stir in bananas, 1 cup pecans, vanilla, and pineapple. Divide batter
  evenly among pans.
  
  Bake 25 to 30 minutes or until toothpick inserted in center comes out
  clean. Cool 10 minutes; remove from pans. Cool completely on wire
  racks. Fill layers and frost side and top of cake with Cream Cheese
  Frosting. Sprinkle 1/2 cup pecans on top of cake. Cut cake using
  sharp knife. Refrigerate any remaining cake.
  
  Recipe by N. F. Miller Ortiz
 
MMMMM
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