It's time to bake my 'famous' Christmas cake.
I've shared this recipe before in 2008 on my blog. However, I thought it might be time to bring it back.
My family INSISTS that I don't show up for our family Christmas gathering without this cake.
I think I could forget their gifts, but not this cake. Ha!
Here is my original post:
Several years ago while working on a company employee newsletter I came upon a cake recipe. I made it that year for Christmas. The actual recipe is called It Won't Last Cake. However, I renamed it the Christmas Cake because my dear sister has asked that it be her 'gift' every year since! My brother in law loves it too. I am posting the photo of the cake, which I will be making again this week to take to sis's house for our Christmas get together. It is easy and is like a spice cake or banana bread. Very moist and even goes great with coffee in the mornings.
1 1/3 cups vegetable oil
3 cups white sugar (regular sugar)
1 cup crushed pineapples (with juice)
2 cups mashed bananas
1 cup chopped pecans (I usually use about 1/2 cup)
3 cups all-purpose flour
1 1/2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries (OPTIONAL)
Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees. Mix together. (optional: adding one cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan. Bake for about 1 1/2 hours at 350 degrees. Do not over bake.This cake is VERY moist and easy to make. I have never added the cherries. Not a big fan of fruit cake. It does bake up 'brown' due to the cinnamon and bananas. Hope you enjoy it! It's a FAV of my family.