TROPICAL DREAM CAKE

2 cups sugar

1 cup peanut oil

3 eggs

1 8oz can crushed pineapple (juice pack)

1 ½ tsp vanilla

2 cups all-purpose flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

2 cups finely diced bananas

In large mixer bowl, beat sugar and oil. Add eggs, one at a time, beating well after each addition. Blend in undrained pineapple and vanilla. Stir together flours, salt, baking soda & powder, and cinnamon; blend into pineapple mixture. Stir in bananas.

Turn into a greased 10-inch fluted tube or bundt pan.

Bake in 350°F oven for 60-70 minutes or till wooden pick inserted off-centre comes out clean. Cool in pan for 10 minutes. Remove from pan to rack.

Icing

1 ¾ cup powdered sugar

2-3 tbsp orange juice

Measure powdered sugar into a measuring cup. Add a large glug of OJ and mix thoroughly; the desired consistency should run slowly off of a spoon. Add a little more OJ if necessary, but not too much or the icing will run off completely.

When cake is cool, drizzle with glaze.

The crushed pineapple commonly available is more likely to come in 14oz cans. I use the whole can and add a bit (~ ½ cup) more flour, to compensate for the extra liquid.