3 c. flour (unbleached)
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
8 oz. can crushed pineapple, undrained
2 c. diced bananas
1 or 2 c. chopped pecans (optional)
3 eggs, beaten
1 1/2 c. oil
1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 10 inch tube or bundt cake pan. Measure dry ingredients and place in large mixing bowl. Make a well in center of dry mixture and add eggs, oil, vanilla, pineapple, bananas, and nuts. Stir by hand until well mixed. Pour into prepared pan and bake at 350 degrees for 1 hour and 20 minutes. Cake will rise beautifully and will crack on top like a quick bread. Cool in pan completely before removing.

BRANDY ICING:

2 c. confectioners' sugar
3 tbsp. hot milk
1 1/2 tsp. brandy
1/4 tsp. vanilla
1/8 tsp. salt

Put sugar in medium size bowl. Gradually beat in milk and other ingredients. Beat until smooth and spread over cake. Cake is good without icing. A great cake to travel to picnic or football game.