Jamaica Cake

An easy, butter-free, light cake. An extra banana will improve the flavour.

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Ingredients

245 g	caster sugar
350 ml	vegetable oil
190 g	pecans, coarsely chopped
375 g	plain flour
2 large	ripe bananas, sliced thickly
3 large	eggs, beaten
1 large can(s)	large, crushed pineapple, 550-600g size
1 tsp	vanilla extract
1 tsp	baking powder
1 tsp	cinnamon
1 tsp	salt

Method

Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Mix together the sugar, oil, pecans and bananas. Stir in the eggs, pineapple and juice, baking soda, cinnamon and salt and mix thoroughly but without mashing the bananas if possible.

Pour into a 9x13 inch, 22x33cm dish and bake for 1 hour or until a skewer inserted into the centre comes out clean. In the absence of a dish of the size specified, as 10-inch, 25cm tube or Bundt tin will also work, if greased and floured.

Bake for about 1 hour, until golden brown and risen. Check with a skewer inserted into centre; if it comes out clean it is ready.

Allow to cool for a few minutes in the tin before turning out to a wire rack to cool fully.