Granny Cake (or Hummingbird Cake)

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 tsp ground cloves
• 3/4 cup butter
• 3 eggs
• 2 cups mashed ripe bananas
• 1 (8 ounce) can crushed pineapple
• 2 tsp vanilla
• 1 cup finely chopped pecans
• Powdered sugar

Directions

In a medium mixing bow; stir together flour, sugar, baking soda, nutmeg, salt and cloves; set aside.

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add eggs, banana, undrained pineapple and vanilla. Beat until combined. Add flour mixture. Beat on low speed till combined. Beat on medium speed for 1 minute. Fold in pecans.

Spread batter in a well-greased and floured 10-inch fluted tube pan. Bake in a 325° oven for 70 to 75 minutes or till a toothpick inserted near the center comes out clean.

Cool cake in pan for 10 minutes. Remove cake from pan. Let cool completely. Dust with powdered sugar.