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Banana Fruit Cake

Author/Submitted by: Rose Murray, The Christmas Cookbook Great Canadian
Servings: 12
Categories: Cakes / Desserts / Nuts

3/4  cup  Butter
2  cups  Brown sugar
4    Eggs
2 1/2  cups  All-purpose flour
1  cup  Walnuts, chopped
3  cups  Candied fruit
2  cups  Dates, chopped
1  tablespoon  Orange juice
1  teaspoon  Orange rind, grated
1/2  teaspoon  Orange extract
1  teaspoon  Baking powder
1  teaspoon  Baking soda
1  teaspoon  Salt
1/4  teaspoon  Ground nutmeg
1/4  teaspoon  Ground cloves
1  teaspoon  Ground cinnamon
1 1/2  cups  Mashed bananas

Prepare two 2 Litre (9" x 5") loaf pans. Preheat oven to 300 F. In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract. Mash the bananas with a fork. (A food processor will tend to liquefy the bananas and this will change the texture of the cake.) Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks. Yields about 5 pounds of cake.

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