- 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.
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.