Granny's Queen Cake

By chelyc13

Blue Ribbon Baking from a Redneck Kitchen

Ingredients

• FOR CAKE:
• 1 1/2 cups vegetable oil, plus mor efor the pans
• 3 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 (8oz) can crushed pineapple, with juice
• 2 cups mashed bananas
• 1 1/2 cups chopped pecans
• FOR FROSTING:
• 1 (8oz) pkg cream cheese at room temperature
• 1/2 cup unsalted buter or margarine at room temp
• 3 cups confectioner's sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 cup chopped pecans or black walnuts

Preparation

Step 1

Preheat the oven to 350. Grease three 9 inch round cake pans or a 9x13 inch pan.

Make the cake: whisk together the flour, sugar, baking osda, salt, cinnamon, and nutmeg. Add the eggs oil, vanilla extract, pineapple with its juice, bananas, and pecans and mix with a sppon until combined. Pour the batter into the prepared pans and bake until a cake tester or toothpick inserted in the center of the cake come sout clean, 30 to 35 minutes. If makie alayer cake, let cool in the pans for 5 minutes, before unmolding onto wire racks. let cool completely.

Make the frosting: Using an electric mixer, whip the cream cheese, butter, confectioner's sugar, vanilla extract, and almond extract until smooth and of spreading ocnsistency. Stir in the nuts. If the frosting is too thin, chill for a few minutes to stiffen. Frost the tops of the cakes, stack them, and then frost the sides with the remaining frosting, or simply frost the top if making a sheet cake.