Diabetic Fruit Cake

• 2 sticks margarine or butter
• 5 eggs
• 6-8 ripe bananas
• 1 large can crushed pineapple (in own juice) drain and save juice
• 3 cups self-rising flour ( 2 cups in batter, 1 cup to roll dry fruit)
• 1 lb. dates chopped
• 1 lb. raisins
• 2 cups chopped pecans
• 1 tsp. nutmeg

Cream margarine, bananas and nutmeg. Add eggs on at a time.

Add flour alternately with pineapple juice.

Add pineapple. 

Dredge dates, raisins and pecans with one cup flour. Mix everything together.

Bake at 250*f for 2-2 1/2 hours.

Cool in pan for 10 minutes. 

Store in a tight container "to ripen" for 3 days.

Store in refrigerator after 5 days.