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| BANANA-PINEAPPLE-NUT CAKE | |
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3 eggs 1 1/4 c. oil 1 (20 oz.) can crushed pineapple, drained 2 c. mashed bananas 1 c. chopped walnuts 1 tsp. vanilla 3 c. flour 2 c. sugar 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon Beat together eggs and oil. Stir in pineapple, bananas, nuts and vanilla. Mix dry ingredients and add to fruit mixture. Pour into a greased and floured 10x15 pan. Bake at 350 degrees for 35-45 minutes. | |
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recipe reviews #183650
Cooks.com replies:
Hi Anne,
Thank you for taking the time to point this out and we appreciate your input.
Many fruit and/vegetable breads such as carrot cake, zucchini breads, etc. call for this quantity of oil in the recipe and this is not a typo. The recipe has been tested to allow for 1 1/4-1 1/2 cups of vegetable oil. Using just 1/4 cup of oil would probably make this cake dry and crumbly.
Keep in mind that newer USDA nutrition guidelines call for up to 35% of your total daily calories to come from unsaturated fats inclusive of small quantities (up to 10% of saturated fats). A single serving of this cake would divide the 1 1/2 cups of oil by 12 (if you were to slice your cake to make 12 servings).
-- CM
Thank you for taking the time to point this out and we appreciate your input.
Many fruit and/vegetable breads such as carrot cake, zucchini breads, etc. call for this quantity of oil in the recipe and this is not a typo. The recipe has been tested to allow for 1 1/4-1 1/2 cups of vegetable oil. Using just 1/4 cup of oil would probably make this cake dry and crumbly.
Keep in mind that newer USDA nutrition guidelines call for up to 35% of your total daily calories to come from unsaturated fats inclusive of small quantities (up to 10% of saturated fats). A single serving of this cake would divide the 1 1/2 cups of oil by 12 (if you were to slice your cake to make 12 servings).
-- CM
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I think I'll go with a different recipe. That's way too much oil!